I know it's after Thanksgiving but I received so many emails this year for my Crock Pot Stuffing, I decided it's better late then never.

We've actually enjoyed Crock Pot Stuffing a few times in the last month or two, with plans of posting the recipe, but we always seemed to run out of daylight before Colt could capture a finished photo.

Luckily the light was perfect on Thanksgiving, and he captured a few shots before the stuffing went to the table.

I started making stuffing in the crock pot on Thanksgiving 2 years ago following my car accident. I had a hard time rolling out of bed extra early that day, and a stuffed 30lb Turkey could have taken an extra 2 hours leaving dinner long over due.

I had plenty of kitchen help between Colt and the kids, but they needed my direction. When you're living in chronic pain you start to prioritize what really matters in the day, and on that particular day I knew I needed the extra sleep, after a night of tossing and turning.

From past experience I knew cooking the excess stuffing in a casserole dish never created the moist flavorful stuffing that came from the Turkey, and required valuable oven space. It was dry, and no matter what I did it just wasn't my first choice, so I decided I would test out the slow cooker, to not only save oven space, but on time.

After 15 years of Stuffing the Turkey, my ways have been eternally changed. Not only does the Stuffing smell amazing, but you won't miss the flavor, with a few simple tricks.

Slow Cooker Stuffing is moist and flavorful, with a lightly crispy edge similar to dressing. Crock Pot dressing is really the best of both worlds.

In a large skillet melt 1/3 cup Butter and sauté 2 whole Medium Sized Diced Onions, until onions start to caramelize. 

(If you want to make Giblet Stuffing or Sausage Stuffing add ingredients to the onions.)

Stir in:

• 6 cloves Minced Garlic
• 8 stalks Diced Celery
• 2 whole Seeded and Diced Granny Smith Apples
• 1/4 cup Minced Fresh Sage
• 2 tablespoons Fresh Thyme Stems Removed
• 2 tablespoons Fresh Rosemary Stems Removed
• 1/4 cup Chopped Parsley
• 1 teaspoon Salt
• 1 teaspoon Pepper. 

Cook until garlic and herbs become fragrant.

Stir in 1 1/2 cups Dry White Wine like Pinot Grigio or Chardonnay, and bring to a simmer. Cook off the alcohol for about 5 minutes until the wine has reduced.

Stir Vegetable/Wine mixture into 12 cups Dried 1/2" Bread Cubes  until well combined.

(I usually use French Bread, but a combination of French Bread, Corn Bread, and Sourdough are delicious too.)

Then slowly stir in between 2 1/2-3 cups Turkey or Chicken Stock  until bread is lightly moistened but not soggy.

Taste stuffing and add Salt and Pepper if needed.

Butter bottom and sides of a 6 quart Slow Cooker and add stuffing mixture.

Cook on low for 6-8 hours or on high for 3-4 hours.

Baste stuffing with Turkey Drippings once they become dark or additional broth about 3-4 times as it cooks.

If bread starts to become too brown around edges turn slow cooker to warm until ready to serve.

The secret to really good Crock Pot Stuffing is not over moistening the bread when adding it to the Slow Cooker so it steams as it cooks and the additional basting of juices to not only reach the perfect consistency, but the additional flavors of the Turkey.

Serve stuffing out of the Slow Cooker or place in a pretty bowl.

This stuffing can also be used inside the Turkey just baste the opening with the stuffing as the bird cooks. Either way you can't go wrong.

Our other favorite must have Thanksgiving recipes are:

• Super Juicy Turkey Baked in Cheesecloth
• How to Brine a Turkey from Savory Experiments 
• Slow Cooker Pineapple Honey Mustard Ham
• Cheesy Broccoli Casserole
• Easy Mashed Yams
• Cranberry Orange Sauce
• 7up Jello Salad
• Ambrosia Salad
• Cranberry Sage Moscow Mules 
• Hot Apple Cider Buttered Rum
• Hot Apple Cider Buttered Whisky
• Apple Crisp
• Apple Pie Crumb Bars
• Caramel Apple Pie with Crumb Topping
• Caramel Apple Cake
• Pumpkin Cheesecake with Butterscotch Swirl
• Gluten Free Dairy Free Pumpkin Pie
• Pumpkin Cheesecake Crumb Bars

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Crock Pot Stuffing

Crock Pot Stuffing recipe has fresh herbs and wine. Making it a must for Thanksgiving and Christmas from Serena Bakes Simply From Scratch.

4.8 out of 5 based on 9 user ratings

prep time: 20 Mcook time: 6 hourtotal time: 6 H & 20 M

ingredients:

• 14 cups French Bread, Corn Bread, Or Sourdough Bread Cut Into 1/2" Cubes, Or 12 cups Dried Bread Cubes
• 1/3 cup Butter Plus Additional For Greasing Slow Cooker
• 2 whole Medium Sized Onions, Diced
• 6 cloves Garlic, Minced
• 8 stalks Celery, Diced
• 2 whole Apples, Seeded And Cored ( I prefer a tart firm apple like Granny Smith.)(Optional)
• 1/4 cup Fresh Sage, Minced and Stems Removed
• 2 tablespoons Fresh Thyme, Stems Removed
• 2 tablespoons Fresh Rosemary, Chopped and Stems Removed
• 1/4 cup Fresh Parsley, Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 1/2 cups Dry White Wine or Turkey Stock
• 2 1/2-3 cups Turkey Or Chicken Stock

instructions:

How to cook Crock Pot Stuffing

Dry The Bread Cubes

1. Preheat oven to 300 degrees and turn oven off. Add bread cubes in a single layer on a cookie sheet. Stir bread cubes every so often and reheat oven as needed until bread is totally dry. Store bread cubes covered in a large bowl or container covered until ready to use. Bread Cubes can be dried a week ahead of time.
2. Don't forget the bread cubes are in the oven! It helps to place a note over the thermostat with a reminder to remove before starting.

Crock Pot Stuffing

1. Grease a 6qt Slow Cooker well with butter. Set aside.
2. In a large skillet melt butter and add onion. Cook until onion starts to caramelize. Add garlic, celery, apples, sage, thyme, rosemary, parsley, salt and pepper. Cook until garlic and herbs become fragrant about 2-3 minutes.
3. Stir in white wine and bring to a simmer. Cook for about 5 minutes until wine has reduced.
4. Toss cooked vegetable mixture with dried bread crumbs until evenly coated. Stir in enough stock to moisten bread crumbs being careful not to add too much. Bread should be lightly moistened but not soggy. Taste stuffing and add additional salt and pepper if needed.
5. Place stuffing in greased slow cooker. Cook on low for 6-8 hours or high 3-4 hours. Baste stuffing with turkey drippings or additional broth 3-4 times as it cooks.
6. If bread starts to become too brown turn slow cooker to warm until ready to use.

Calories
246

Fat (grams)
6

Carbs (grams)
11

Sugar (grams)
6

Protein (grams)
2

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2015/12/crock-pot-stuffing.html

© 2015 Serena Bakes Simply From Scratch

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