Liz, this is the recipe that I use for the slow-cooker. I posted it back in 2011 I made Slow-Cooker Dressing last year for Christmas, and again this year for our Canadian Thanksgiving. It's the "only" way I'll make it from now on. I always add cooked rice to my stuffing/dressing, 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.

I have just rediscovered dehydrated vegetable flakes. Many of the larger brand spice companies carry them and they used to be a regularly stocked item at my market. However, they must not have been a popular item because they disappeared from the shelves some time ago and I had to go internet hunting to find them. Long story short...I have created some fabulous side dishes with these flakes in the last few weeks once they're re-hydrated. Adding them to brown rice is one but stuffing is one of my latest success stories. I use Pepperidge Farm seasoned dry crumbs to which I add the re-hydrated vegetable flakes, the remaining juice they've hydrated in, melted butter and chicken broth to make the mixture moist enough. Of course, if your daughter is a strict vegetarian...chicken broth and butter may be out...but you can substitute either more flavorful juice from the hydrated flakes or some other moistening agent. I was amazed at how tasty this creation is. The seasonings mixed in with the flakes are wonderfully flavorful and the hydrated veggies themselves make the whole concoction positively delicious.. The last time I made it, I made enough to freeze serving sizes for future dinners. Experiment on your own. I don't think you can go wrong. Here's the link to the company I ordered my product from. I post it only for further descriptive reference considering that these flakes may not be so well known. http://www.a1spiceworld.com/vegetable_flakes.html

I have never made any stuffing other than my carrot stuffing. I usually make it with chicken stock, but I have made it with vegetable stock (Pacific low sodium). It is always a hit. The carrots make it sweet, the butter makes it good! I also make in in muffin tins so that you get more crust surface. As far as bread cubes, go to Whole Foods. They cut up leftover bread from their bakery, often assorted if you want and it is so so so good. Plus easy. Carrot Stuffing Serves/Makes:2 qts. of dressing; about 24 standard muffin/cupcake size, each 1/2 cupIngredients 1 1/2 sticks of salted butter 2 cups diced celery 2 tsp poultry seasoning 8 cups. stale bread, cubed 1/4 tsp pepper 1-2 cup turkey broth (I steep turkey or chicken bones in store bought organic turkey stock, w fresh herbs, and strain) or vegetable broth for vegetarians 1/2 cup finely chopped onion 2 eggs, whicked 2 cups grated raw carrots (washed and peeled) Preparation Place onions and 3T of the butter or so in a frying pan Stir occassionally until onion is soft and just starting to brown. Add celery and carrots and rest of butter, and cook over low heat until soft Mix in seasonings and two raw eggs Add onion, celery, carrot egg and butter mixture to bread cubes. Pour turkey stock gradually over the mixture stirring lightly (do not mash bread mixture.) Add as much as you need to make the bread soft but not soggy Add more seasoning if desired. Using a 1/2 c measuring cup, scoop the stuffing into buttered muffin tins, and press down firmly Bake in a 375 oven for 12-15 minutes or until browned. Let cool in tin

Pies are made when the time allows. This year I didn't work Wednesday so that was pie day. If I had worked I may have started earlier and made one each night..When ever I make them they will be "FRESH"! Pie/cake dessert is FRESH until it's cut in to! hahahahah But then I am a do what can be done ahead kind a gal. Last week we baked a turkey--stuffed so my stuffing is done and my gravy fixings ready. The mashed potatoes casserole is done and frozen at least a week early. Cranberries--two kinds were made Monday. All there is to do today is the fresh fruit salad and DH will grill/smoke the turkey we will serve. The daughters are all bringing the rest--done before they got here earlier this week. I have soup and pulled pork done and waiting for the meals for the rest of the weekend. I made an egg bake and over night oats and a variety of sweet breads for breakfasts. My kitchen is too small, cooking is too messy and time consuming to do it while company is underfoot.