The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2009
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2009
Was pretty good. My oven is small so I like to have some alternative cooking methods on Thanksgiving. Used about 3 cups of chicken broth and left on low setting the whole time - works for me!
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Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2009
I was looking for a new stuffing this year instead of the normal sausage type. I just wish that I had read this entire recipe before I started. The serving size is 16, I was only feeding 6. I had measured, cut and cooked all the ingredients up to the bread crumbs and then realized I didn't have enough crumbs. I went ahead with the recipe cutting back on the final ingredients. It came out wonderful, everyone loved it. I also took it out of the crock and baked it for about 30 minutes in the oven just to give it a little crunch. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2009
RAVE REVIEWS FOR THIS STUFFING. I FOLLOWED RECEIPE, BUT USED SEASONED BREAD CUBES, SO ELIMINATED THE SEASONINGS. STUFFING WAS MOIST AND TASTY, AND FREED UP MY TIME AND SPACE IN THE OVEN. AFTER IT WAS DONE, PLACED IT IN A PAN SPRAYED WITH COOKING SPRAY AND PUT IT IN THE OVEN ON WARM, UNTIL MY TURKEY WAS DONE, WHICH I ALSO COOKED IN THE SLOW COOKER. THIS IS A KEEPER
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2009
I made this stuffing for the first time. I added some to the turkey and cooked the rest in the slow cooker. Everyone loved it. The slow cooker method tasted every bit as wonderful as the stuffing that I put in the bird. This is my new favorite recipe for Thanksgiving dinner. Thank you for this post.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2009
Loved this one, especially b/c I could plug it in and set it aside until everything else was ready. The flavor from the seasonings was very good and everyone loved it.
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Cooking Level: Intermediate

Home Town: Kyle, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Nov. 28, 2009
This was actually a lifesaver and it turned out quite well, too. I didn't have oven room for everything. I didn't use nearly as much butter and I opted to not put in the mushrooms. Also, I only used 1 can (14.5 oz) of chicken broth. That was plenty! I left it on LOW for approx 5 hours before serving. Was moist enough
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2009
This was excellent.Please watch the salt content on this dish, as for me I have high blood pressure the added salt was way too much, because of the salt also in the chicken broth, I will save this recipe to make again, but with less salt I rated it a 5 slower cooker option is always great in my house, the flavors blend nice the mushrooms add moisture as well. Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2009
It's good, I don't think it's the best in the world. I took one reviewer's advice and only added the amount of liquid needed to moisten it and still I got that weird puddle at the bottom of the slow cooker hours later, which I drained. I had to cook it for the 8 hours in order for the consistency to become normal as it was pasty for the first 7. My advice to people is to really watch how much liquid you use.
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Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2009
This was hands-down the best dressing that I have ever made. My husband said to give it a million stars. The thing that shocked us the most was that it was really crunchy...just how we like it. The parts that were up against the slow cooker browned. If you didn't want this effect you could certainly use more broth. Really, I just eye-balled everything...I used 2 bags of Pepperidge Farm stuffing mix (in the bags) one corn bread and one wheat. The full amount of onions and celery called for, along with all of the exact amounts of spices/egg ect. that the recipe called for. Then I added one "tube" of Jimmy Dean sausage (which I sauted with the onions and celery before adding to the slow cooker). One cup of dried cranberries (I will also try some apple chuncks in the future) and 32 ounces of chicken stalk. I will never make another dressing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2009
The BEST stuffing! I used store-bought stuffing and all of the chicken broth and the consistency was perfect for us. I'll definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
Rave reviews were received when I made this for Thanksgiving Dinner. It was delicious. So nice to have more room in my oven for everything else. I followed others suggestion of not using all the broth at the beginning and added it as needed. I did not use all the broth even though I did use prepared stuffing mix, stuffing was very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
This turned out great! I'd never made stuffing before (aside from the boxed stuff), and I this was really easy. I halved the recipe for our small group of 4, and I also made it vegetarian-friendly by subbing vegetable broth for the chicken broth. In addition, I left out the poultry seasoning (didn't have any) and mushrooms (I don't like them). I cooked it according to the oven-baked directions (as opposed to slow cooker), and it took about an hour in a 9x9 pan. The consistency was perfect, not too moist, and not too dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
I didn't have any marjoram and could not find any in the grocery store near my house. I don't know what it tastes like but I just threw some celery seed in just to have another seasoning. Everyone liked it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
It was good, but nothing special. Mine also burned around the edges and bottom. I took the lid off near the end because I found it still too wet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
We make this every year! We LOVE it!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
Classic flavour; but for next time use 1/2 broth, less salt and add 1 c chestnuts and 1 c sausage.
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Ann

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
The idea is great but you really have to watch this stuffing. I have a rival smart pot crock pot. I put it on high for 45 mins and then on low but my stuffing was burnt around the edges in 2 hours. The middle part tasted great. Next time I think I'll just put it on low the entire time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
This is so good! I used fairly fresh bread, so I didn't need anywhere near the amount of broth the recipe called for and then I stuffed the turkey with part of it and baked the rest in a greased dish and both were so good that it is now the day after Thanksgiving and I am making a second batch because the family ate it all. I love the thought of doing it in the crock pot, I just didn't need to do that - it worked out great. I will use this recipe from now on..thank you for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 27, 2009
The flavor was excellent, however, it was way too mushy and wet (and I used very little chicken broth). The stuffing burned onto the sides of the slow cooker and after having used 12 cups of bread, I think we got about 6 regular sized servings of stuffing after throwing out the burned part. I will make this again, however, it will be made on the stove top and baked in the oven. The slow cooker thing just didn't work for me!
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Cooking Level: Intermediate

Home Town: Salado, Texas, USA

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