Reviews for Slow Cooker Stuffing
I used this recipe for Thanksgiving in 2006 and everyone loved it! I skipped the mushrooms because none of the kids like them. It was really nice not having to squeeze lots of side dishes into the oven all once for a change. I started this dish first before starting on the turkey and other side dishes. And it made the kitchen smell so wonderful! I've shared this recipe with friends and will make it every year.
This was yummy! I was worried after reading some reviews it would be soggy, but I think others must not have read directions carefully or used fresh bread cubes or something. It was NOT soupy by any means - but it could also be a preference; some people like drier stuffing. If so, use less broth. I personally like mine moist. It was perfectly seasoned and didn't take hours to make. Two thumbs up, this is a keeper!
Loved it. 2nd time around I used half regular bread crumbs and half cornbread crumbs I made myself. Haven't made it any different way since trying that! Only trouble would be that now I am obligated to make the stuffing for all holiday family gatherings. O bother!
The flavor of this is amazing. I had to stop myself from eating it right after I mixed everything together. It did seem to be a little soggy, so I took the lid off and let it cook. It will definitely be my standard stuffing recipe from now on.
WONDERFUL!!! did not need all of the broth but IF YOU READ IT SAYS AS NEEDED! loved it ! thanks so much for the recipe!!!
Taste was excellent, but 4.5 cups of broth is a HUGE mistake. I realized there was a problem after adding only a couple of cups; FAR too late. If you're after dressing soup, or have HOURS to cook off WAY too much liquid, this recipe is for you.
I tried this recipe along with one for mashed potatoes (yes I have alot of crock pots) and it was wonderful. I actually made the dressing the night before and put crock in Fridge. In the moring I just started the crock pot on low for 5 hours and it was great. So easy and makes the holiday stress level go way down
Love this recipe! Just have to be careful about the amount of chicken broth you add. My family loved it!
I love this stuffing! I've made it several times since I've come across it, and every time I always have to double up and make two crockpots worth because everyone wants extra to take home! Do not make this with 4 1/2 cups of broth! This measurement depends entirely on how dry your bread is. I have never used the full amount. Rather, I pour it over the bread and mix it until everything is moist then add extra during the heating process if it looks dry. I also never do the initial cooking on high for 45 minutes. I set it on low in the morning around 10-11 and it is ready to go for dinner at 6. If it looks a little too soggy, take the crock pot lid off and let it cook uncovered for the last hour or so. This will allow some of the liquid to evaporate.
Was a little nervous about making stuffing in my turkey so when I found this recipe, I thought it would be great. It turned out fantastic. Very simple! I read the comments from other members and only added enough chicken broth to make my bread moist and not soupy. It was easy and delicious! Will definitely be using this recipe again. Thanks for sharing!
I love this recipe and have now made it for my family 3 years in a row. I don't include the mushrooms because I have a bunch of picky eaters who do not like them. And instead of sage I put in the sage sausage as other reviewers have suggested and it always comes out amazing.
Remember, the recipe says "4 1/2 cups, or as needed". With a bit over seven cups of dry ingredients, four and a half does seem a tad much. But the enjoinder "or as needed" is the important part. Have it on hand, add it just before the beaten eggs, about a cup at a time and mixing well after, adding only enough to get the right consistency. I made it with freshly baked cornbread, which is already rarther moist, and only used about 2 cups of broth. Dried bread cubes or dried (toasted) cornbread would take rather more. Perhaps the recipe ought read, "chicken broth as needed, 2-4 cups approximately". I also add garlic and rosemary, and sometimes a little powdered bay leaf. And if the chicken broth is rather bland, some powdered chicken bouillon as well, adjusting the salt accordingly. (ALWAYS taste the mixture before adding the eggs to adjust for seasoning.) I also like to add sauteed, not raw, mushrooms, or if I have it, Mushrooms Duxelles-- much tastier! This works well with Shiitakes.
I added a loaf of French Bread to the Bread cubes, and watched it on the chicken broth. Did in a crock pot with a crock pot bag., tasted and turned out wonderful!!
Something went terribly wrong! Flavor delicious but I had soup instead of dressing. Maybe because I used store brand bread and it didn't hold up in the crock pot? I will try it again in the future with better bread.
I have made this for years- I use 2 bags of dry season cubes. I use vegetables w o softening I also use 3 eggs. - I like them fresh and crunchy. You need a huge bowl to mix. I add chicken broth as needed- so it doesn't get too mushy. I also add dried cranberries and sassage. I check on several times adding broth as needed. Everyone loves this stuffing! I cook sassage nite before. And cut up celery and onions the nite before.
THis is a great recipe! My family has made it for the last several years. We fry our turkey, which is an absolutely fabulous way to fix turkey, but I have always missed that wonderful smell of turkey and stuffing cooking in the house. This smells wonderful while cooking. Also it frees up so much oven space for everything else. It is really mosit - so you don't miss cooking it in the bird.
This recipe had definite potential, but I think I screwed it up by making my own bread cubes. I didn't buy store bought bread cubes, instead I used sandwich bread toasted in the oven to harden it and then cubed it. The flavors were good, but the stuffing turned a dark brown color and didn't look appetizing at all. I'll make it again, but will buy bread cubes next time. (I also did not use mushrooms. Only used about 1/2 of the broth - which was plenty, but then again, I wasn't using the right bread either!) Updated: made this again over the weekend. MUCH better this time. I used a french loaf from the grocery bakery (you can ask them to run this through the slicer so it's easier on you. I put the slides on cookie sheets overnight for them to get stale and then cubed them the next day. Also used mushrooms this time - though I didn't really notice their flavor in particular. Would definitely make again using my second method.
Very easy to make and loved by all
As with ANY recipe I try here at Allrecipes.com, I keep an eye on the entire process, and modify according to my personal taste/desired results. I am making this stuffing for the 4th year, and I have never gotten a bad review of it. My family likes apples in their stuffing, but half of them don't care for mushrooms. Some like Cubbisons dressing mix, some prefer real dried bread that we collect throughout the year in the freezer. My suggestion is that you WATCH what you are doing. This recipe inspired me to make many things in crock pots during the holidays. I beat my eggs into the broth mixture before pouring over the bread and veggies. Everything is coated nicely, and I don't stir anything. THe moisture spreads during the cooking process.
Didn't use all of the broth, but added slowly as it cooked.
I have used this recipe for all my holiday dinners. I find that if you make it the day before you have dinner that the flavours blend together even better. I leave out the mushrooms and cook up some bacon and throw it in. Pretty good stuff!!
This is great. Used 3 cups of broth and very dry bread crumbs. Turned out great and the slow-cooker aspect was an amazing time-saver... and is the reason I gave it 5 stars instead of 4.
I'm VERY picky about my dressing and this was great. Thanks for sharing--it also helped with my oven space problem. One important change to suit my taste: I substituted cornbread for all the bread and left out the mushrooms. (If you want good cornbread dressing, make your own cornbread a day or two in advance. You can use the recipe on the cornmeal package but don't add sugar. Do NOT buy those bags of cornbread mix--I tried them once and had to make if over after Thanksgiving because I was so disappointed with the original results.)
Made this without the mushrooms, vegetable stock in place of chicken stock and additional sage. It's the best stuffing I have ever had!
Taste is wonderful-however I ran into the same problem others have-too much liquid! It was mush half-way through cooking. I remedied this by adding more breadcrumbs halfway through, but my guess is that the flavor was diluted this way. My family loved it-I will continue to use this recipe, but adjust the liquid by reducing it by more than half.
I've never been able to make stuffing outside the bird but this recipe changed all that! I changed the spices to match my favorite recipe, used 2 1/2 to 3 cups broth (added more as needed while cooking) and it was great. Stuffing in the bird is still the best but this recipe runs a close second.
I am going to make this stuffing recipe for Thanksgiving. I am also making my turkey on the grill using the beer can method. This leaves my oven free for pie and biscuit making. Update. Made this and it was very good and so easy. It's so great that I don't have to tie up oven space making dressing. Thanks for the recipe!
Things were kind of hectic around the house on Thanksgiving, so I thought I'd make things as easy as possible, and decided to try this. I am so glad I did because I don't think I'll ever actually stuff a bird again. I did make some changes because it was on T-giving morning, and I wasn't going shopping. Had no mushrooms, so browned and crumbled a 12 oz pkg of Jimmy Dean Sage Sausage, used a large bag of Pepperidge Farm herb stuffing, more like 3 c of broth, then after a while I did add more poultry seasoning, some Lawry's special blend seasoning for poultry, and some McCormick rotisserie chicken seasoning. I don't think it's too important about those exactly, I just wanted it a little more seasoned. I felt pressed for time, so left it on high quite a bit longer, before going to low for aobut 3 hrs. Awesome. Everyone loved it.
I really liked this recipe. I made this for my christmas dinner. I followed all the ingredients to a T except the broth. I just put in enough to moisten it and in addition to the bread cubes I added one box of Stove Top. I just mixed it all together till it was just moist and cooked about 6 hours. I expected the worst based on the reviews but it turned out fantastic! Got alot of compliments on it. I'd definetely make it again!
I made this yesterday (Canadian Thanksgiving), turned out great, I Added just enough chicken broth to make the stuffing moist. Like most other reviewers, I cooked it for about 5 hours. It was very convenient, and one less thing to worry about on a busy day!
I tweaked the recipe a bit to allow for our personal preferences. But it's really the crock pot part of this recipe, saving oven space on a big holiday, that makes this recipe. I started with smaller amounts of liquid because I was fearful it would come out mushy. I ended up needing most of the liquid, and this came out surprisingly well! The taste and texture was excellent: My only complaint is that it wasn't as "pretty" as a baked stuffing.
Great Recipe that I've used for years. Family just loves it! Key is really to only add enough broth to moisten the mixture....so don't dump all the broth in at one time. Add it a little at a time. This can burn in the crockpot, so either check on it a few times or start it out on low setting. Not all crockpots heat at the same temperatures, even if on a low setting.
As if this recipe needed yet another five star review! Made this for our office Thanksgiving potluck, and it was met with rave reviews! I used all of the liquid, and my advice on that would be use common sense as others have stated. If you are using cubed stuffing mix like I used, (Pepperidge Farm herb stuffing mix) you will need all the liquid called for in this recipe. I tried to moisten all the cubes as I put them in the crock pot, and then periodically checked it to see if it needed more. Nothing worse than dry as a bone stuffing! This came out perfect. I will make this for Thanksgiving, but will add sausage to it because my family prefers it that way. This is truly fix it and forget it, and I love it!
I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.
This stuffing is awesome!! Everyone at Thanksgiving dinner raved about it!! In order for this recipe to turn out right, you have to follow the directions: "Pour in enough broth to moisten." Once the bread is moistened, stop adding broth.
This was actually a lifesaver and it turned out quite well, too. I didn't have oven room for everything. I didn't use nearly as much butter and I opted to not put in the mushrooms. Also, I only used 1 can (14.5 oz) of chicken broth. That was plenty! I left it on LOW for approx 5 hours before serving. Was moist enough
This recipe has made making Thanksgiving dinner so much better for me! We started smoking the turkey outside in the smoker a few years ago, and now this recipe gives the best stuffing results ever! Now my oven is freed up to do the rest of the meal! You can add to this recipe anything you would like, but just as it is written is wonderful!
WONDERFUL, flavorful, not your Momma's stuffing (and my Mom's was the talk of the town). Also, my sister in law who doesn't really like stuffing, owns a very successful catering business (where chicken is their special thing), and said Mom's was the only stuffing she'd eat, loved this. I think that says it all.
SO good. Just as good as in-turkey stuffing and it worked well since we cooked our turkey "deconstructed" (ie not whole) due to limited oven space and speedier cooking. Next time I'll add stuff like nuts and cranberries. I used store bought bagged stuffing cubes and the amt of broth called for was just about right. It'll be on the menu next year for sure.
We took a complete dinner to grandpa's house for Thanksgiving. This is the stuffing recipe I used and everyone loved it. It also made the house smell so good all day long. Everyone preferred this stuffing to the stuffing that had been put in the bird. It's a keeper in my recipe file!
YUM! I couldn't find plain bread cubes so I bought some day old ciabatta bread off the discount bakery rack for less than $2 and cut it into cubes and dried it out at 300F for 10-20 min (I looked online how to make bread cubes) I was very impressed! I threw in some dried cranberries with the vegetables too, I'm ready for fall!
Yumm! My husband brought this to work and it smelled great (I had a couple bites before it left the house, it wasn't cooked completely done and it was still great!) I use fresh sage instead of the other seasonings and sourdough bread that I cubed and dried in the oven.
This is the best stinkin stuffing ever! Everyone loved it and wanted the recipe! It is sooo good! Thanks for sharing this recipe.
Absolutely fantastic! I hesitated using a new recipe for Thanksgiving, but went ahead because of all the great reviews of this recipe. I left out the mushrooms and ended up using closer to 3 1/2 cups of broth. With a newer model crock pot, like I used, the cooking time is definitely on the shorter side. Mine was ready way ahead of time, and sat in the crock on warm for hours, but was still incredibly moist and delicious. No leftovers!
Excellent, easy way to cook the stuffing without having to worry about it taking up oven space on turkey day.
I found the flavor of the stuffing to be fantastic...however next time I will use more chicken broth. It came out much too dry. I prefer a moister stuffing. Thanks!
Delicious and easy!
I have used this recipe for yrs. and it turns out perfect everytime!!! I usually don't use as mush broth ,as it is a personal preferance... great recipe thankyou.
Great recipe! Used Mrs. Cubbison's seasoned bread crumbs, cut the seasonings in half, used 4 1/2 cups of liquid (3 cups to moisten at start), used a towel under the lid of crockpot and stirred 3 or 4 times (I forgot to spray the crockpot but I actually liked the crunchiness the bottom and sides got). It was DONE in 3 hours, including the 40 min on high in the beginning. I did then spray a casserole and transfer to the oven for 15 min to get it a little crunchy on top. I made this today (a week and a 1/2 before Thanksgiving), to make sure it was FAB and I will def make this on turkey day! Hubby said it is AWESOME!
I did the oven version and it was just like mom used to make. Husband said (3 times!) it was the best stuffing ever. Can't wait to try the slow cooker method for the next big family dinner.
I used this last Thanksgiving and forgot to rate it until I started looking for the recipe again to prep for this year's Thanksgiving! It was SO nice to be able to have moist stuffing like the kind you get out of the bird, but without having to cook it in the bird! And I could make a big batch, unlike the small amount that is able to cook in the bird. I just started it in my Crockpot in the morning and could forget about it until it was time to eat!!! I give it 5 stars because how nice it is to prep and forget it on such a busy day like Thanksgiving.
This stuffing was too mushy and visually unappealing. I reduced the broth and left the lid off the crock-pot as others had suggested. Will stick to the making stuffing in the oven...
The flavor was fine, but the texture was slimy & pudding-like. I followed the recipe exactly but followed the advice of reviewers and only added enough broth to keep it moist. I would like to be in the kitchens of those who ranked this a 5-star: Either they don't know what stuffing should be like or they are fabulous chefs doing something different than I'm doing.
Great for a crowd! Received a lot of compliments on this dish. Adding the mushrooms really made it even better.
MMMMMMMMMM....YUMMY! This was an amazing recipe in terms of prep,taste, and cleanup! As a few others had suggested, for the last hour or so, I took the lid off the pot so it would get a little crispy..it worked perfectly! There was an amazing combination of moist and crisp..just wonderful. Word to the wise..be sure to spray your cooker with nonstick cooking spray, so you don't have a big mess at the end, and you can suck up every last bit of this amazing stuff!
I got rave reviews on this! I added about 1-1/2 cans chicken broth, and never had to add any more liquid. I started it on high, turned it down to low after 45 mins., then "warm" after about 3 hours. The mushrooms add a nice texture.
Stuffing turned out great. A good way to make extra stuffing while freeing up the oven. Will definately do again. Thanks
We have made this crockpot stuffing and it is great ! I make sure to spray the crockpot with cooking spray and then the stuffing comes out with the crispy edges that our family loves. I also cook up the giblets and add another small pkg of giblets and 1 lb of pork sausage with the butter, onion & celery. MMMMM good !
I read other reviews so I only added about 2 1/2 cups, but it was still mushy. It was okay because the taste was amazing. Everyone said it was good. I added dried cranberries and cooked jimmy dean sage sausage. Thanks for the recipe. I will definitely be making this again, but I will use less broth.
BEST STUFFING EVER! I made this for Easter and everyone loved it! I used 1 bag of the cubed bread and 1 bag of the crushed bread. One of the bags was seasoned, but I still added the spices as stated. I had it on high for about 20 minutes then turned it to low because it was going to be on for about 7 hours. About half way through I stirred it and it was getting dark on the bottom, so I added additional chicken broth (I was hesitant to add it all at first since some reviews said it was way too much) -- well, the reipe is perfect as written because after I added the additional chicken broth it was just as it was in the recipe. But keep in mind I used the dried bread found in the store. Truly an amazing recipe that will replace all our Stove Top! :-)
I have been using this recipe for several years, the only difference is mine does not call for marjoram and only calls for 1 can (14 1/2 ounces) chicken broth. I also do not add the salt, because it tasted too salty with it. Delicious recipe!!!
I have failed many many times at stuffing and finally....finally have succeded. It was really good.
I make this every holiday, and it's always a big hit. I make it exactly as the recipe states, the only thing I adjust is the amount of broth (which I adjust based on if it looks too dry or not. If it looks too wet, I take the lid off for the last half-hour of cooking to help it evaporate). Sometimes I add apple chunks.
The crock pot sounded like a good idea, until I read the recipe.........Where's the cornbread?????. Sorry, but I wouldn't try it. Only cornbread stuffing ( or as southern cooks say, dressing) for me.
This is an excellant stuffing. I always make additional stuffing when I cook a bird of any sort as hubby likes it the best. This was very moist and flavorful and reheated beautifully. Will make it again.
Simply awesome. I was a bit nervous to try stuffing cooked in a slow cooker but I have never received so many compliments on my stuffing as this. I used a mixture of store bought white breadcrumbs crumbs and added my own homemade whole grain crumbs and cut down on the broth to about half. Also added pork sausage and grated apple and just kept an eye on it as it cooked. This is the only way I will cook my stuffing from here on in.
This will be my standard stuffing recipe, whether I use the crock pot or bake it. So yummy, it was the only thing at Thanksgiving that I went back for more of. I used seasoned stuffing cubes and just added the broth as I saw fit, adding more as needed. I also added ground sausage.
I made this for Easter using the recommended amount of liquid and it turned out perfect. This one is a keeper.
So flavorful! Too bad it looks like mush. I guess that could be fixed by baking it, but then it wouldn't be slow cooker stuffing. But maybe stuffing always looks like that. I don't know.
Cooked some in slow cooker (turned out like it had too much butter in it) and some in oven...the one in the oven was PERFECT.
It was okay. The cooking time was way over for my slow cooker. I have a Cuisinart and it was pretty much done on low after an hour or so. The stuffing got really dark and wasn't very flavorful.
I made this stuffing for Christmas dinner and my whole family loved it!!! It is an excellent recipe and you have to try it! Even my step-dad who hates stuffing absolutely loved this recipe. I followed the recipe exactly, and ended up adding 3 cans of chicken broth. The stuffing was actuallyl ready in only 3 hours in the slow cooker (first 45 mins on high and the remainder on low). Will definitely cook again!!
We cannot get enough stuffing in this house so this is a great way to get some extra. I added extra sage but that is just to our tastes.
I generally dislike homemade stuffings but found this one to be delightful! I didn't alter any quantities, baked it in the oven following the suggested directions and loved it! (okay, I omited the celery and mushrooms because some of my guests had strong taste preferences, but as far as seasonings and broth goes, I followed it to the letter) I had several people comment that it was the best stuffing that they had ever had. Bravo on a delicious yet simple recipe!
Ok what did I do wrong here I only added 1 3/4 cups of chicken broth it turned into soup looked to me that with the cover on the crock pot just added a ton of water to the stuffing till it turned to soup 3 hours later.
This was okay. Not exceptional. It was not as good as some stuffing I'v made. I tried making this because it was cooked in the crock pot. I dont think I will make this again.
This is my go to recipe EVERY year and it always get rave reviews. DO NOT use all the broth that the recipe calls for! For the people that were complaining, it clearly says to use enough broth to MOISTEN the stuffing...You will then be able to add more as the stuffing dries out during cooking....this can be customized to ALL tastes by just adjusting the amount of broth. I like my stuffing moist but my husband likes it crispier so he will take a scoop from the outside of the stuffing and I will eat from the center. I also add a couple handful of cranberries to add some sweetness to the bites. You could add sausage, nuts, raisins, you name it. This is the perfect "base" recipe if you like your stuffing more complex.
Not sure how so many got this to work. Did a test run before Thanksgiving. Great recipe for the oven but not the crock pot. Came out like soup, and yes I read reviews and lowered broth. However to me a good recipe should not need changes to be edible. DO NOT TRY FOR FIRST TIME ON THANKSGIVING unless of course you have some stove top on hand for back up.
After reading reviews, I was concerned about turning out stuffing soup, so I had a backup back of instant stuffing mix. However, it wasn't needed. This recipe worked just fine as is. I did not have to cut back on the liquid, nor use any tricks or adjustments to try to dry the stuffing out. What I did use was very dry bread cubes. Based on another reviewer's tip, I got the bag of bread cubes from Whole Foods' bakery, and they were very dry. So perhaps some people's bread cubes were not as dry and that is what tipped the scales. Very easy, very tasty, and convenient. A keeper. Everyone at our Christmas dinner loved it.
i love that it doesn't take up oven space! i omitted the mushrooms (don't like them) and the eggs. don't need to mix in a separate bowl - just mix in the slow cooker itself
This recipe rocks! I discovered the possibility of crock-pot dressing years ago when my old oven went to oven heaven on Thanksgiving Day! I cooked the turkey on my mom's FarberWare rotisserie and had baked everything else the day before. But what about the dressing and yams? I cooked the dressing in my large crock-pot and roasted the yams in a small one. The stove top was still working so gravy, cranberry sauce etc. were o.k. I am from the south, so I use cornbread mixed in with the bread cubes.
I didn't follow the recipe exactly since I didn't measure the cups of bread and used far less butter. I did use about all the broth, but ended up with not enough sage - getting the right amount of sage is the art of the stuffing. The stuffing made using this recipe had the consistency of stuffing, not dressing which tends to be drier. I loved being able to free up the oven.
Delicious! Very easy to make and it tastes just like traditional stuffing from the turkey. Don't use all the liquid, add as needed for moisture.
Very good. Used gluten free bread and baked in the oven.
I made this last year for Thanksgiving and got huge raves on it!! I did add craisens and 1 can of cream of chicken soup, put it on in the morning and it cooked all day!!! It was delicious! One hint I would give, make sure you are using unseasoned bread stuffing cubes.. if you use the seasoned kind.. it a bit of an overkill and takes away from the seasons added!
Skip the slow cooker part: I made the mistake of being out of the house while it was in the cooker, and when I came home it was BURNT. Horrible. I'm sure it would have tasted fine had it not been cooked to a crisp. Don't make my mistake!
My bread was dry so I used 4 cups of broth. I also added cranberries. I took dried cranberries and boiled them for 10 minutes, drained and then added in after I had the crockpot on high for the initial 30 minutes. YUM! ETA: IF YOUR STUFFING IS TOO MOIST WHILE COOKING, ADD MORE BREAD CUBES! IF IT'S TOO DRY, ADD MORE STOCK!
Absolutely delicious! I served it for Thanksgiving dinner, and everyone loved it. So easy to make, I used fresh mushroom and sauteed them with the onion and celery. This will be the only way I fix stuffing from now on.
This was an excellent tasting stuffing. I had to cut my broth in half and it still came out a little too watery for my taste. And I almost doubled the seasoning.
My family loves this stuffing! It has been requested at all of our holiday dinners! I think the technique is perfect, but adjust the seasonings to your taste. I also cut back on some of the butter and you can't tell the difference. Thanks for a great recipe!
This stuffing recipe has the perfect ratio of moistness and spices! The only modification I made was the addition of some Chardonnay to the sauteed celery and onion. I've made this recipe for the last several holidays where turkey was involved. I even made it for my dad to go with pork roast! Thanks so much for this amazing recipe!!!!
Wow! This is so easy and delicious to make. With only one oven to make a large turkey it definitely makes things much easier on the cook! Delicious and moist! Will make again next Thanksgiving!
My friends loved this. In fact my boyfriend who usually prefers stuffing out of the bird said this his new favorite stuffing. I did add the broth gradually and it did turn an interesting color (not quite gray but a funny brown, that might have been a result of the bread cubes, I used the packaged stuff). It was nice as far as not needing additional oven space also.
This was a great stuffing recipe, great flavor, easy to make and everyone liked it. Several people asked for the recipe!!
Loved it! Was nice not to have it taking up stove space on Thansksgiving and the taste was great!
Ugh. When I picked a slow cooker recipe, I hoped it wouldn't need constant attention. You need to be around to add more liquid since as the bread crumbs warm, they suck up the liquid and leave you VERY quickly with a scorched mess. Next time, I'll stick with traditional stuffing since it would be less of a hassle.
This is how I will always cook my stuffing using the crockpot. It freed up my oven space and was so easy. I made my own bread crumbs in the oven using sourdough bread the day before and prepared the veggies too. Then just dumped it all in the day of and it was so much better than my mother-in-laws (which took her forever to make)...he-he:>
Unbelievable! The taste of this stuffing is phenomenal! I added extra poultry seasoning and sage. Hands down my favorite part of thanksgiving dinner. I'll never have to stuff a turkey again!
Not out-of-this-world, but as far as stuffing goes, this is what you'd expect it to taste like. I made 1.5 times the recipe -- PLENTY for 20+ people -- and used store-bought, bakery bread crumbs and 4 whole cans of chicken broth. It seemed moist at first, but it all worked out fine. I did stir it a few times. By the end of the cooking period, it was a little crusty on the bottom, but we just didn't eat that part. Definitely a good option and saves valuable space in the oven! Would make again, and really wouldn't change a thing. I used the gourmet mushroom pack (shitake, oyster, baby bellas) for a little extra flavor and texture.