Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, May 13, 2017


1 cup butter

2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth

Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms. 

Place the bread cubes in a very large heat-proof bowl.  Pour the butter/vegetable mixture over the bread crumbs.  Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings.  Pour in enough broth to moisten to your desired amount of moisture.  Add the well-beaten eggs and mix very well.

Lightly spray the crockpot or slow cooker with nonstick cooking spray.  Pack the dressing into the cooker.  Place lid on cooker and cook on high for approximately 45 minutes.  Reduce the heat to low setting and cook for 4 to 8 hours.

*Omit if using packaged stuffing mix.

Note: File Photo

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