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crock pot stuffing recipe?

14 years ago

A while back I saw where someone had mentioned making stuffing (dressing) in a crock pot (slow cooker). We are doing Thanksgiving at my house this year & as much as I like the stuffing in the turkey, I'm a little leery of doing it myself & don't want the extended cooking time. I have a great recipe for the stuffing. If possible, could somebody post the method (& times) for a moist crock pot stuffing?

Thanks in advance (& Happy Thanksgiving!)

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Comments (6)

Jasdip
14 years ago
I made this last Christmas for the first time. We all loved it, so I made it this year for our Canadian Thanksgiving. Again, it was a great success. It's the only way I'll make stuffing/dressing from now on. (I always add cooked rice to my dressing, so I put it in this one as well).

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
wannaflower
Original Author
14 years ago
Sounds easy & good! I think I'll give it a try...Can you tell that the eggs are in there?
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Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.
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Jasdip
14 years ago
No, not at all Wannaflower. I was a little trepidatious when I saw that eggs are there, and I searched and eggs are used often in dressings. There are only 2 things that my husband won't touch.....eggs and mushrooms. He raves about this recipe. :)

Oh mushrooms were in the original recipe, but I left that ingredient out, as I've never put them in.....plus, hubby.
So it's very versatile as to what you can put in. Rice is a staple in my dressing :)
wannaflower
Original Author
14 years ago
Thanks for the info Jasdip! I've never heard of rice in stuffing, but I can see how that would work. I'm torn about the mushrooms, we all like them but haven't had them in stuffing (till last weekend at a friend's... WONDERFUL! those who don't like 'shrooms picked them out). I'm glad to have a method to follow.
Tiffany, purpleinopp Z8b Opp, AL
14 years ago
I came to read this thread because I want to save space in the oven and also thought the dressing would be good to put in the crock pot. But I'm very surprised to read about it cooking for so long. Doesn't it just need to get thoroughly heated? I usually saute the onions and celery first. Wouldn't an hour be plenty of time?
Jasdip
14 years ago
I'm not sure about 1 hour, but I've cooked it for 4 hours with excellent results.

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