We are in the final days of Thanksgiving. Most of us have our menu planned, guests invited, and most of our shopping done. It is now we start thinking about the timing of our dishes, who’s bringing what, where are we going to put all this food.
A few years ago with over 20 people expected for dinner I found the perfect solution for stuffing and not enough room or time to cook it. It is crock pot stuffing. It is kind of like a set it and forget it. Trick is start it early in the morning and keep it on low. It comes out moist and flavorful.
(Rival Crock-pot Cookbook)
1 cup butter
2 cups chopped onion
2 cups celery
1/4 cup fresh parsley chopped
2 (4 oz) cans sliced mushrooms (optional)
12 – 13 cups slightly dry bread crumbs *read below for packaged stuffing
1 tsp poultry seasoning
1/2 tsp each salt and pepper
1 1/2 tsp sage
1 tsp. dried thyme
1/2 tsp marjoram
2 -2 1/2 cups chicken or turkey broth
2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well.
Pour in enough of broth to moisten; add beaten eggs and mix well. Pack lightly into crock-pot. Cover; cook on high 45 minutes; then reduce to low 4-8 hours. 6 servings.
Note: Two 7 ounce packages seasoned stuffing mix may be substituted for bread cubes. Use 3-3 1/2 cups chicken broth; omit herbs and salt