So I read these reviews over and over to see if I had missed something, but as far as I can tell, no one else tried toasting the bread. I always make stuffing, in the slow-cooker or not, with toasted bread cubes (or "dried" as this recipe says). Then the bread acts as a sponge for all the yummy broth taste, and still keeps it shape, and is crusty and good. I halved the recipe and probably used about 2 cups of broth. I added it slowly so I would not over do. I prepped the bread- cubing it and toasting it the night before, then tossed with with the herbs and stored it in a zip lock. I prepped the veggies the night before and kept them in a tupper in the fridge. The next day, all I had to do was saute, mix, then throw in the crock pot. So easy! I stirred carefully about every 45 mins and added stock as needed. I left lid off the last 45 minutes, which made the top nice and crusty. Just toast the bread cubes and this recipe works great.
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