I tried this recipe last year and it was a big hit. The folks who ended up with soupy dressing must be new to cooking or something. It clearly says to add just enough broth to moisten at the beginning. I also think that the consistency may have something to do with the surface area of your slow cooker. This comes out better when I cook it in my oval cooker, rather than my deeper round one. I also crack the lid about half way for the llast hour of cooking. I use dried cubes from the bag and it works great every time. By adding a drizzel of broth as needed throughout the cooking process it turns out perfect every time. Have made this recipe a dozen times over the last year and it is great every time. I have modified it with some ingredient changes for the holidays. We hate mushrooms at my house, so leave them out entirely. I add a pound of browned sage sausage, and a cup of dried cranberries. Replace the save witrh two t. poultry seasoning and add about a t. of fresh ground pepper. I sometimes use vegetable stock instead of chick, but that just depends on what's in the pantry. Also a wierd addition to some folks, but a standard for years in my WASP household--two cans of water chestnuts- diced fine. They keep their crunch even after the other veggies have lost theirs. Try it--they're delicious in this.
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