I don't have any conversion advice, but if it turns out ok, please post the instructions.

I tried a crockpot stuffing recipe last Thanksgiving and I didn't like the way it turned out. It was really soggy and mushy, and didn't taste as good as my old standby recipe. I've been afraid to try again, but am tempted because it would be so convenient.

Link to the recipe we tried is below...

Here is a link that might be useful: Slow cooker stuffing

Welcome Starr!

I don't know anything about making stuffing in a crockpot. How about making it ahead and keeping it warm in the crockpot?

Here is a recipe with cooking times. I'd do a trial run before the big day to see if the texture is right. Their cooking times seem long to me. I'd hate to find it all a gooey mess after all the work.

Here is a link that might be useful: Crockpot stuffing.

Welcome to the cooking forum, Starr.

Frankly, I think your good stuffing will turn out to be mush in the crockpot! I'd find something else to use the crockpot for - mashed potatoes or some veggie or something, but not stuffing. I know all about crowded ovens and trying to nuke something at the last minute, but it wouldn't be Thanksgiving without a little last minute terror in the kitchen :)

Welcome Starr! I started here five years ago around the holiday time myself, posting in panic about making my first turkey in my new house. I too love my crockpot and find it to be a great stress reliever for entertaining. But I have zero experience with stuffing and I'd be a little leery. But one year I did make the mashed potatoes well ahead on Thanksgiving and kept them warm in the crockpot, that went well. Just watch them to make sure they don't stick/burn on the bottom.

We have a large family, and I'm getting older, so I'm always looking for easier, more efficient ways to do things.

The past couple of years, I have roasted my turkey the day before Thanksgiving, removed the stuffing and put it in a crockpot and refrigerated it overnight to be heated the next morning. It's terrific! I just stir it every now and then, so it doesn't dry around the edges.

I also slice the turkey, putting the dark and white meats in separate pans, pour chicken broth over it, cover with foil and refrigerate until time to reheat it in the oven the next day. The meat is always very moist and delicious. Sure saves a lot of mess and confusion on turkey day! All I need to do is arrange it on platters. The broth is pretty much soaked into the meat making it extra good. No dry turkey here!

This year, I even have a new gas stove with five burners! I'm so excited! No more pan juggling!

~Sandy~

I use this crockpot stuffing recipe for pot-luck lunches or whenever I want an easy fix. Surprisingly, it turns out really well and I don't see why your recipe wouldn't work with some adaptions.

Slow Cooker Cornbread Casserole

4 ½ cups cornbread crumbs
1 (16 oz) package herb stuffing mix
2 cans cream of chicken soup
2 cans chicken broth
1 med onion, chopped
½ cup chopped celery
4 large eggs
1 T rubbed sage
½ tsp salt
½ tsp pepper
2 T butter, cut up.

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour cornbread mixture into a greased crockpot (spray with Pam). Place cut up butter pieces on top. Cook on low for 4 hours.

We use our crock pots on Thanksgiving - but I'd do what barnmom said, make your stuffing the night before and then just warm it up and keep it hot in the crock pot.

We use our crock pots to keep the mashed potatoes and gravy hot too.

Back in the day I remember using a heating pad on high (covered with a towel) to keep foods warm on the serving table!

I think the reason crock pots present difficulties with stuffing and/or mashed potatoes is because of the condensation factor. The moisture collects on the cover & then drips back onto the food. So every time you stir the contents, you're reintroducing more watery moisture. I wonder if putting a paper towel layer directly underneath the cover would help absorb all that excess moisture. I noticed that gardengrl's recipe contains beaten eggs. I wonder if the eggs help "solidify" the stuffing so that it doesn't get too watery. I'd sure like to be able to use my crock pot for stuffing too.

Shambo,

Yes, the eggs keep it together and the recipe above was from Southern Living (I think). It really is a surprisingly tasty dish; I was skeptical but gave it a shot and was happy with it. Of course, it doesn't match homemade, but it's a good stand-by.

I'm going to make this tonight, as a matter of fact, but bake it in the oven. I have a pot-luck tomorrow and need to make a larger amount than my crockpot can handle.