Crock Pot Stuffing

Not enough room in the oven on for all the sides on Thanksgiving day? I’ve got you covered, with this easy savory stuffing. Perfectly seasoned and crispy around the edges!

Doesn’t it seem like there is never enough oven space come Thanksgiving Day?  Really who can accommodate it all?  I have never been a fan of cooking my bird with the stuffing in it.  I would rather bake stuffing in a separate dish.  The crispy edges are my favorite…but then my husband likes the middle.  It’s kinda like a brownie thing.

Are you a corner or a middle eater?

I started making my stuffing in a crock pot when my sister and her husband lived in a smallish apartment in Detroit, and there was no room in her oven for the stuffing.  Or the turkey for that matter, but that’s another story for another day!  

 

Crock Pot Stuffing is my traditional stuffing, I less liquid than I would if I were going to bake it in the oven.  It’s that easy!!!  I think the key to really good stuffing, is herbs, herbs, and more herbs!  Topped off with garlic, onion, celery, mushrooms, and butter!  Who can go wrong with all that?!  My only warning about stuffing is to be careful with the salt.  I like salt, but it can always be added at the table, so tread lightly when salting  your stuffing.

Add onion, celery, garlic, and finely chopped mushrooms to a skillet with a tablespoon of olive oil, sauté until tender. I love the earthy flavor that portebella mushrooms add to stuffing, but I rather not have big chunks of mushroom.  Minced portabellas are my secret weapon for stuffing…..shhh don’t tell anyone.  Turn off heat add 1/2 stick of butter to the pan, allow it to melt, then add herbs, toss this around, and pour over stuffing cubes in a large bowl.

 

Whisk egg with chicken stock,  pour over bread cubes, and vegetables, combine well.  You may  need to get your hands in there to make sure the stuffing is thoroughly combined.  Butter crock pot dish, pour stuffing in, and cover with lid.  Cook on high for 1 hour, turn down and cook on low for 4-6 hours.  Initially the stuffing mixture will puff up in the dish, but near the end it will settle down.  If you are afraid your stuffing is looking too dry feel free to sprinkle a couple tablespoons of chicken stock over it.

 

Stuffing can definitely be made the day before. So even though it’s a bit prep intensive you can have it all prepared, just drop the crock pot  dish into the heating element in the morning and away you go!  More time to watch the parade!

 

I took a poll on my Facebook Page to see what everyone’s favorites Thanksgiving sides where.  Stuffing was the winner.  Comfort food at it’s finest!!  Savory bread pudding with gravy for the sauce.  MM mm mmm MMM!  Momma say YUM!

Love it!

There’s still time to LINK UP your favorite Thanksgiving recipes and traditions!! Remember it’s nice to share ; D !