Crock Pot Stuffing
This stuffing is savory and perfectly spiced with fresh rosemary, thyme, and sage.
Equipment
- 1 5 quart crock pot
Ingredients
- 1 - 12 ounce bag Herb Seasoned Cubed Stuffing (I prefer Pepperidge Farms brand, but any band works!)
- 2 cups diced celery
- 2 cups diced onion
- 1 whole garlic clove, minced fine
- 4 ounces mini portabella mushrooms, finely chopped
- 1 tbsp olive oil
- 1 sprig of rosemary
- 1 spring of savory
- 1 tbsp fresh thyme
- 5 leaves of sage
- 4 tbsp butter
- 1 whole egg
- 3 cups chicken stock
- salt and pepper to taste
Instructions
- Empty croutons into large mixing bowl.
- Saute onions, celery, garlic, and mushrooms in olive oil. Season with salt and pepper. When done sauteing, remove from heat add butter to pan and allow to melt. Add chopped herbs, combine. Pour mixture over croutons.
- Combine chicken stock with 1 egg, whisk and pour over croutons and vegetables.
- Mix using a large spatula, or your hands, to thouroughly combine.
- Butter crock pot dish. Pour in stuffing mixture. Turn crock pot on high for 1 hour, turn down to low and cook for 4-6 hours more.
- see notes below
Notes
Note: I use a 5 quart Crock Pot. Sometimes I make this plus an additional 1/2 recipe then I make it in my 7 quart Crock Pot this makes alot of stuffing! Stuffing will puff up at first, but once it nears the end it will shrink back down and get the crispy edges. If you are afraid your stuffing is looking too dry feel free to sprinkle a couple tablespoons of chicken stock over it.
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