Crockpot stuffing is the way to go. Nice and moist and it frees up oven space.
Yield: 6-8 servings
Ingredients
- 9 cups dry bread cubes, (about one loaf)
- 1 ¼ cups onions, chopped small
- 1 ¼ cups celery, chopped small
- ½ Tbsp mushroom powder, optional
- 1 tsp poultry seasoning
- ¼ tsp sage
- ¼ tsp ground thyme
- 2 tsp dried parsley
- black pepper to taste
- 2-3 cups broth or water
Instructions
- Prepare bread* and set aside.
- In large pot, sauté the onions and celery in some broth until they are soft then stir in the seasonings. (see note below)
- Add the bread cubes. Stir the bread cubes about to mix to distribute the seasonings. Then pou in enough broth to moisten – not saturate – the bread. Toss well to combine. Cover and leave sit for about 15 minutes then check how the bread cubes are absorbing the moisture. If needed, add more broth.
- Prepare crockpot. For easy clean up, spray with a non-stick spray, then wipe off the excess.
- Transfer stuffing to a crockpot, cover and set on high for about 30 to 45 minutes then reduce to low for 3-4 hours or until hot.
Notes
- Ideal to use a hearty homestyle bread. If desired, you can make your own bread. If using fresh bread, dry bread cubes a preheated 275°F oven. Allow about 45 minutes to an hour.
- Steps 1 and 2 can be done the night before. Let onions and celery cool, cover and put in the fridge and the following day continue with step 3.