Stuffing is my all time favorite Thanksgiving dish!! So I figured it would be helpful to master the recipe in the Crock so that you could make extra for the big day!! :)
Ingredients:
7 cups Bread
1 cup Celery
1 cup Onion
8 oz Sliced Mushrooms
1/2 cup Butter
2 teaspoon Parsley (2 tablespoon if fresh)
1 teaspoon Poultry Seasoning
3/4 teaspoon Sage
1/2 teaspoon Thyme
1/4 teaspoon Marjoram
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 Egg (1/4 cup Egg Beater)
1 can Chicken Broth
Begin by tearing the bread into little pieces and setting them in a bowl to dry out over night. Next, melt the butter in a saucepan and saute the chopped up onion, celery, mushrooms and Parsley. I prepared this the night before as well. I put it in a separate bowl and left it in the fridge overnight.
In the morning the bread was nice and stale. I warmed up the sauteed mixture in the microwave for about a minute and mixed it in with the bread pieces. Then I added in the rest of the seasonings, the egg and a can of broth. You should always mix it together in the bowl and then pour it into the slow cooker. The end result was a little too soupy. Next time I will only add a half can of broth.
I let it cook in the Slow Cooker for 7 hours and then it sat on warm for 3 hours.
The edges seemed a little over done but it just needed to be mixed together. (The burnt parts ended up being my favorite!)
This Stuffing tasted so good!! I can't wait to try it in my Chicken and Stuffing recipe I have ready to go in the Slow Cooker tomorrow! :)
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