Reviewed: Nov. 4, 2009

Half Recipe.

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Reviewed: Oct. 31, 2009

I'm a nervous hostess and am having Thanksgiving at my house this year so I wanted to try out this recipe ahead of time. I took everyone's advice and only used a little bit of broth, and added as needed. I made it with Martin's potato bread cubes and left out the mushrooms. It was SO GOOD! I halved the recipe b/c I read that it serves a ton of people . . . I had 3 hungry adults for dinner, and we polished it off (everyone loved it and had huge servings, and seconds). Also I followed the advice of others that went before me and only cooked it on low for 4 hours, checking periodically to add broth and stir. I'm glad I did b/c at times it was starting to stick to the sides and I could have seen it burning if I wasn't paying attention. But great, great, recipe!

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soy

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Reviewed: Oct. 31, 2009

This beats stuffing a bird anyday, and tastes even better! As a matter of taste, I leave out the mushrooms, but I also think thats why some people are getting gray, too soggy stuffing. My suggestion would be to saute the mushrooms separately, and add just before serving. And as other reviews suggest, the amount of broth is likely too much, add about 1 cup and add more according to taste and texture.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 19, 2009

Delicious! Only wish it had some crunchy bits but it might because I stirred it a few times and shouldn't have.

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shades

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Reviewed: Oct. 13, 2009

One less thing to go in the oven! Couldn't tell the difference. Delicious and easy.

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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Oct. 13, 2009

The first time I saw this recipe I read all the reviews and no you don't need 4 cups of chicken broth. 1 can is plenty. I cooked in the slow cooker exactly as shown and found that it burnt a bit on the sides. Everyone still loved it. I cooked it again on Thanksgiving and didn't cook on high at all. I cooked for about 4 hours on low and stired it about 3 times during cooking. Didn't burn on the sides. This is an awsome recipe. This was the first homemade stuffing recipe I have made and it will be my last.

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C Dufresne

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Reviewed: Oct. 12, 2009

Having grown up on traditional stuffing, I was skeptical about a slow cooker stuffing. I am thrilled with how this turned out. Having followed the recipe exactly, I found that it's moist, flavourful and just plain yummy! I would definitely recommend it to anyone looking for a great stuffing.

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mom24

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Reviewed: Oct. 12, 2009

I have not made this recipe yet but I usually make stuffing with homemade corn bread. Has anyone tried that with this recipe? Please let me know. thanks

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chilipepper

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 12, 2009

Great Recipe that I've used for years. Family just loves it! Key is really to only add enough broth to moisten the mixture....so don't dump all the broth in at one time. Add it a little at a time. This can burn in the crockpot, so either check on it a few times or start it out on low setting. Not all crockpots heat at the same temperatures, even if on a low setting.

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LYNNE415

Cooking Level: Intermediate

Home Town: Rugby, North Dakota, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 4, 2009

My friends loved this. In fact my boyfriend who usually prefers stuffing out of the bird said this his new favorite stuffing. I did add the broth gradually and it did turn an interesting color (not quite gray but a funny brown, that might have been a result of the bread cubes, I used the packaged stuff). It was nice as far as not needing additional oven space also.

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babsosborne

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 28, 2009

This stuffing went so fast at Thanksgiving last year. I cant wait to make it again; it is absolutely delicious.

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LJ's Mom

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.

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Adventurous

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 26, 2009

I use this recipe all the time, I don't use mushrooms, so increase amt of liquid. People rave it tastes like stuffing from the bird & is so easy

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Lori

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Reviewed: Aug. 11, 2009

Fantastic! I made my own bread cubes by cutting bread into half-inch squares and baking them in a 300 degree oven for 15 minutes, stirring twice. I added only 2 cups of broth and added another 1/2 cup while it cooked. I cooked for 4 hours on low, which was perfect. Also, I halved the amount of butter called for with no problems. Finally, I used 1/4 cup dried minced onions since I used my last onion in another dish. This is a keeper.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

It tasted great! The only problem is, the stuffing comes out a little jello-ie because of all the liquid. Next time I might reduce the amount of liquid.

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KGaymer

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Reviewed: Jun. 1, 2009

I made this for Thanksgiving and it was the first thing finished. We all loved it and I intend to make it my traditional stuffing.

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judymayree

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Reviewed: May 28, 2009

This recipe has made making Thanksgiving dinner so much better for me! We started smoking the turkey outside in the smoker a few years ago, and now this recipe gives the best stuffing results ever! Now my oven is freed up to do the rest of the meal! You can add to this recipe anything you would like, but just as it is written is wonderful!

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BETHANY66

Cooking Level: Expert

Home Town: Loma Rica, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Apr. 12, 2009

very easy and very good!

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Stacy

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: South Haven, Minnesota, USA

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Reviewed: Apr. 8, 2009

This was okay but I won't make it again.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Mar. 24, 2009

Very good flavor and the taste/texture is just like stuffing out of the bird. I added more sage to our liking and next time will use a little less liquid since mine turned out too moist. The convenience of the slow cooker is great. Will make again.

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Cat

Cooking Level: Intermediate

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Slow Cooker Stuffing

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