Crock Pot Stuffing Recipe

By

SemoLady

Here's a Crock Pot Cornbread Dressing:

*Ahead of time, make up 2-3 boxes "Jiffy" Corn Muffin Mix.

Other Ingredients:

1/2 c (one stick) oleo
1 c. finely chopped onion
1 c. finely chopped celery
1/4 c minced parsley
1 1/2 to 2 t. poultry seasoning
1/2 t. salt
1/8 t. pepper
*6 cups crumbled cornbread
2 eggs, well beaten
1 1/2 c chicken broth

Directions:
Melt oleo in skillet
Add onion and celery, and saute until tender

Put crumbled cornbread into a large bowl. Combine seasonings and sprinkle over the cornbread. Add eggs, broth, and the onion mixture (from the skillet).
If you like a moist dressing, more broth may be used.

Spoon mixture into crock pot, and set on High for one hour, then reduce to Low, and cook for two hours.

By

firemanswife90

I personally don't like stuffing (or what I call "dressing") made with *bread*...I like to use cornbread....much tastier!
Renee in TN

By GK in wpg (Guest Post)

"This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!"

PREP TIME 25 Min
COOK TIME 8 Hrs 55 Min
READY IN 9 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
US METRIC

INGREDIENTS
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
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

DIRECTIONS
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, 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. Transfer mixture to slow cooker, and cover. Turn heat to Low, and cook for 4 to 8 hours.

By

cindydintn

You saw it on ThriftyFun.com on November 18, 2007. Basically, you just fix your dressing (if it's not in the bird, or at least inside something(ie pork chops, etc) it's called dressing!) Then let it cook while the turkey does. Watch your time and temp--If the bird is going to roast all night (mine is) I won't put my dressing on until morning for about 4 hours. Good luck!