For some reason stuffing is the one dish at Thanksgiving that I always tend to experiment with and I don't think I've cooked the same stuffing twice in my life. So this year it all started out the same way, me searching the internet for a new stuffing recipe. I was skeptical when I came across a crockpot recipe but decided to give it a go.
One word.
WOW.
This was hands down the best stuffing I've ever made and Alan raved about it which should tell you something. The best part is that once the prep was done it just cooked away in the crockpot and didn't take up any precious oven space.
What's in it?
1 cup butter
2 cups chopped onion
2 cups chopped celery
2 (8oz) cans sliced mushrooms, drained (I actually used re-hydrated Shitakes we had in the pantry)
One sourdough bread round, cut into cubes and dried overnight
1-1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. garlic powder
1-2 cups chicken or turkey broth
2 eggs, beaten
How do you make it? To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200F degree oven for about 20 - 30 minutes. (I actually did both just because it didn't seem dry enough in the morning.)
In a heavy skillet, melt butter over low heat. Add onion, celery and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour the mixture over the bread cubes, then add all seasonings and toss well. Pour in enough of the broth to moisten, about 1/3 cup at a time, tossing with fork. I think I only needed to add about 2/3 cup of broth at this stage before it seemed plenty wet. Don't make it too wet. You can always add more broth during the cooking if needed. Add eggs and mix well. Spoon into slow cooker (I used my 4 quart). Cover and cook on low for about 6 hours, sprinkling with some more chicken stock once or twice during cooking if needed.
How was it? As I said above, this was without question the best stuffing we've eaten. Normally I don't make stuffing at any other time of the year except Thanksgiving but I think I'll be making an exception for this one. We are giving this one 5 out of 5 place settings (our nifty rating system.)
One word.
WOW.
This was hands down the best stuffing I've ever made and Alan raved about it which should tell you something. The best part is that once the prep was done it just cooked away in the crockpot and didn't take up any precious oven space.
What's in it?
1 cup butter
2 cups chopped onion
2 cups chopped celery
2 (8oz) cans sliced mushrooms, drained (I actually used re-hydrated Shitakes we had in the pantry)
One sourdough bread round, cut into cubes and dried overnight
1-1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. garlic powder
1-2 cups chicken or turkey broth
2 eggs, beaten
How do you make it? To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200F degree oven for about 20 - 30 minutes. (I actually did both just because it didn't seem dry enough in the morning.)
In a heavy skillet, melt butter over low heat. Add onion, celery and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour the mixture over the bread cubes, then add all seasonings and toss well. Pour in enough of the broth to moisten, about 1/3 cup at a time, tossing with fork. I think I only needed to add about 2/3 cup of broth at this stage before it seemed plenty wet. Don't make it too wet. You can always add more broth during the cooking if needed. Add eggs and mix well. Spoon into slow cooker (I used my 4 quart). Cover and cook on low for about 6 hours, sprinkling with some more chicken stock once or twice during cooking if needed.
How was it? As I said above, this was without question the best stuffing we've eaten. Normally I don't make stuffing at any other time of the year except Thanksgiving but I think I'll be making an exception for this one. We are giving this one 5 out of 5 place settings (our nifty rating system.)
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