Antof9 (antof9) wrote,

My "new" favorite Stuffing recipe

A long time ago around this time of year, I posted my best gravy recipe here. I recently mentioned on Twitter the crockpot stuffing recipe I've used the last few years and how much I like it. And then I promised it to someone, so I thought this was as good a place as any to post it :)

Crockpot Stuffing

(doctored from

1 cup butter
2 c chopped onion
2 c chopped celery
generous portion of dried parsley
1 t dried sage
1/2 t dried thyme
1/2 t marjoram
1/2 t salt
1/2 t pepper

1. cook the above on low-med heat, stirring often
2. brown a tube of sausage (whatever you like - I've been using low-fat Jimmy Dean Sage)

Put in the crock pot: 2 bags of stuffing "mix" or 12 c dry bread cubes (I've done this both ways - either is good. When I do the bag mix, I use one Pepperidge Farm and one "any other brand" - it seems to me that two different types add another dimension to the bread part)

Get liquid ready: depending on your crock pot, you're going to need approximately 4 1/2 cups liquid. Can be a combination of stock, water, white wine, white grape juice, apple juice ... On my recipe, I wrote what I did the first time I made it because I liked it: 2 c chicken stock, 1/2 c water, 1/2 c white grape juice)

3. Spoon cooked veggies over bread
4. Pour in enough liquid to moisten the bread. Reserve the rest to add over cook time if needed (I usually use about 3 1/2 cups total)
5. Mix in 2 eggs, beaten, and cooked sausage
6. Add lid and put crockpot on high for 45 minutes. Then drop to low for the next 3-6 hours
7. If desired, bake in a casserole dish at the end to crisp up

This is the most perfectly moist stuffing I have ever made, and it has great flavor. If you're the kind of family who adds raisins and/or apples, I think you could still do that to this easily and get great results. You'll probably use less liquid if you add diced apples. I added the sausage on a whim because there are always so many discussions about what goes in stuffing, and that was something I always wanted to try. I love the flavor of it, and it's a great addition. Unk prefers his stuffing a little crispy on the top, so I just put a little dish of it in the oven for him :)

Besides the obvious benefits of having one less dish in the oven, the majority of this can also be prepped the day before. I usually chop the veggies the day before and put them in a baggie with the butter overnight. Spices too. You can also brown the sausage the day before. This makes assembly go so quickly, and I'm all for less work on the day of :)
Tags: la cocina, recipes
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