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 am not a fan of WW. I tried it a few years ago when the points plus program was new. At the end of 4 months tracking my points,exercising and going to the ridiculous(in my opinion, I know they help some people) meetings, I had gained 6 pounds and was hungry and cranky all the time. I am glad my employer paid for the program fully,or I would have been much crankier. While a lot of people in my work group lost weight (mostly the men go figure) I went back to the weight loss clinic,started the lipo shots and low carb life again, and the weight is coming off and I feel much better. ( I will admit that I believe the fact that I pay for the shots and weigh everytime I go get one helps me stay on the program, but at least with low carb, I know I can maintain it forever because I am not starving all day and going to bed with headaches and a empty,growling tummy like I was on ww) WW is kidding themselves. There are too many free apps and websites that will calculate how many calories you should have to lose weight and help people track them. When I did it, I found a free app that calculated how many points I could have and helped me track them for free. It was dead on with the numbers WW gave me. There are a few paid apps with more features, but they are still much cheaper than ww.To me, the only thing about WW that may help better than doing it on your own is the weigh ins and meetings that offer support and accountability, although one can find those for free at any number of venues. And even those are going away since they started the online program, so im not sure of the advantage anymore.And as for Oprahs joyous celebration of carby delights, i cant relate and wont be lured in. I can't have bread,and frankly don't miss it or rice or pasta,but I can eat all the cheese I want...I EAT CHEESE EVERYDAY OPRAH! SUCK ON THAT! And for me, low carb eating means I eat less calories as well, as all the fat and protein is very satisfying and sticks for a long time, so I don't want to eat all day like I did on ww. I can't fathom having to watch and measure and weigh everything and count points for all eternity,even after reaching your target weight. Also, it seems there is no wiggle room in ww. One day a week I allow myself to eat whatever I want,which is not really a nod to indulgence as it is to convenience. Since the big Atkins craze is long over, it's much harder to find tasty low carb food to grab and eat, so I find myself cooking most of my meals. And I usually have to cook 2 separate meals or at least 2 variations on a meal since SO is 6 foot 5 and weighs 175 pounds and has no intention of cutting carbs or anything else. So that one day allows me to just go to a restaurant or cook whatever without worrying about customizing or rearranging or remaking anything. I don't think even Oprah can save ww now.

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