Reviewed: Nov. 17, 2008

This is great. Used 3 cups of broth and very dry bread crumbs. Turned out great and the slow-cooker aspect was an amazing time-saver... and is the reason I gave it 5 stars instead of 4.

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bee

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

I have not made this particular recipe yet but I have made dressing in a slow cooker. As people will be checking here for Thanksgiving ideas I thought I would give some advice. Just moisten the dressing at first and add the reserved stock as you go to control the moisutre. Check on it after the first couple hours and peek at it hourly after that. Also, I have read that if you put a cloth kitchen towel over the top and then put the lid on, condensation will be absorbed by the towel. I think the soggy texture people are experiencing is due to adding too much broth at the beginning and the condensation accumulating on the lid and dripping back down. Add less broth at first and try the towel trick. And at the end...Too dry? Add more broth. Too soggy? Cook last 40 minutes uncovered. Happy Thanksgiving to All!!

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KARENWOLF311

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Reviewed: Nov. 12, 2008

Delicious! I halved the recipe so I only used 1/2 cup of chicken broth and it came out fantastic! Thanks for posting!

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ashley21

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Reviewed: Nov. 3, 2008

This is a moist, delicious stuffing and it is very helpful using a slow cooker. I use a mixture of wheat, rye, white and sour dough bread. I tear up the bread into pieces the night before and let it sit out over night.

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Sarah

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

I love this recipe. We like to fry a turkey and brine one to cook in the oven so putting the stuffing inside the turkey is not an option. This stuffing is the only recipe I have even made that tastes like it came out of a turkey.

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THEJAKES

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Reviewed: Oct. 22, 2008

My dad was so upset that I wasn't going to stuff my bird. After this was done, however, he decided it was 'pretty good' (everyone else thought it was great, but a pretty good from my dad is a high compliment) I didn't end up using all the liquid, just added until moist like the recipe said.

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C4

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Reviewed: Oct. 9, 2008

I have used this recipe for all my holiday dinners. I find that if you make it the day before you have dinner that the flavours blend together even better. I leave out the mushrooms and cook up some bacon and throw it in. Pretty good stuff!!

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carolvis

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Reviewed: Oct. 3, 2008

This recipe had definite potential, but I think I screwed it up by making my own bread cubes. I didn't buy store bought bread cubes, instead I used sandwich bread toasted in the oven to harden it and then cubed it. The flavors were good, but the stuffing turned a dark brown color and didn't look appetizing at all. I'll make it again, but will buy bread cubes next time. (I also did not use mushrooms. Only used about 1/2 of the broth - which was plenty, but then again, I wasn't using the right bread either!) Updated: made this again over the weekend. MUCH better this time. I used a french loaf from the grocery bakery (you can ask them to run this through the slicer so it's easier on you. I put the slides on cookie sheets overnight for them to get stale and then cubed them the next day. Also used mushrooms this time - though I didn't really notice their flavor in particular. Would definitely make again using my second method.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2008

This was great! Am planning to use this recipe for Thanksgiving this year. I didn't believe a slow cooker could do the job, but apparently it can. I only used 1 and 1/2 sticks of butter as opposed to an entire cup. Did not use mushrooms because my family is not a big fan and I only needed 2 cups of broth. Cooked on high for 45 minutes like stated and then 4 additional hours on low. For the last hour I removed the lid as one of the reviewers had advised. I recommend this to everyone who complained about their stuffing being too mushy. Removing the lid for the last hour allows some of the moisture to evaporate. I thought it turned out perfect! And just to note I did use dry bread cubes that I made myself.

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nowanorris

Cooking Level: Beginning

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Reviewed: Aug. 26, 2008

easy and good!

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LMCLEOD08

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

I omitted the eggs and cut back on the butter a bit. I also left out the salt, as I felt that with the butter and the meat I was adding, there would have been plenty. (I wanted to taste the spices, not the salt.) I used an onion and a half and five very large stalks of celery and sauteed them in a bit of the butter. I also added the innards of the turkey and a couple chopped turkey breast fillets that I'd boiled this morning for this purpose. I also used the broth from the chicken parts, for better flavor and less salt. (I've always found that chicken broth can be a little intense on the salt.) Smells great. I'll update about how it turned out when I serve it for dinner.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 5, 2008

I have always used my grandma's recipe for stuffing because it was the best I'd ever eaten. I assumed this stuffing would taste pretty much the same because it had the same basic ingredients. Well, I was wrong!! This stuffing was way better than grandma's (sorry, Grandma). This was even using store-brand stuffing mix instead of homemade cornbread mixed with sliced bread like grandma used. It was so moist and the flavor was outstanding. I left out the mushrooms since my husband doesn't like them. Even he thought it was fantastic!! This recipe has made me fall in love with my slow cooker again! Thanks, Gayle!

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trix

Cooking Level: Intermediate

Living In: Monroe, North Carolina, USA

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Reviewed: Jul. 23, 2008

Very good, except it was a little too moist. Will make it again for Thanksgiving though :)

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 19, 2008

I made this for Thanksgiving and couldn't have been more pleased. My mother-in-law took frequent tastes as it cooked and absolutely raved over how much it resembled her mom's stuffing. One word of caution though: watch the last bit of the cooking time. I should have removed this from the crock pot about half an hour earlier than I did and it had gone from perfection to slightly soggy. Still tasted wonderful though!

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CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 19, 2008

I've made this stuffing many times and I always get raves. They want to know did I really make it in the slow cooker and I tell them YES and how easy it is.I don't make it any other way now.

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Judith

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Reviewed: May 7, 2008

Too mushy for my taste.

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RACHELLE

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

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Reviewed: Apr. 14, 2008

MAYBE I DID SOMETHING WRONG BUT THIS TURNED OUT TERRIBLE.... WAY TOO SOGGY

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KALI

Living In: Houston, Texas, USA

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Reviewed: Apr. 6, 2008

This recipe is a crowd pleaser! READ carefully as the recipe calls for "AS NEEDED" stock quantity. Start with 1 1/2-2 cups as you can always add more. I added cubed apples & used a mixture of cranberries & raisins. Also used slow cooker liner for easy cleaning. Everyone one loved it!

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lilz

Living In: Los Angeles, California, USA

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Reviewed: Apr. 4, 2008

BEST STUFFING EVER! I made this for Easter and everyone loved it! I used 1 bag of the cubed bread and 1 bag of the crushed bread. One of the bags was seasoned, but I still added the spices as stated. I had it on high for about 20 minutes then turned it to low because it was going to be on for about 7 hours. About half way through I stirred it and it was getting dark on the bottom, so I added additional chicken broth (I was hesitant to add it all at first since some reviews said it was way too much) -- well, the reipe is perfect as written because after I added the additional chicken broth it was just as it was in the recipe. But keep in mind I used the dried bread found in the store. Truly an amazing recipe that will replace all our Stove Top! :-)

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 25, 2008

Pretty dang good flavor. Just make sure you have a LONG time to cook it. I planned according to the low end of the recommended cooking time and it was soggy. Everyone still said the flavor was amazing though.

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Amanda M.

Cooking Level: Beginning

Living In: Salt Lake City, Utah, USA

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