Reviewed: Dec. 7, 2008

I made this for Thanksgiving and it was easy to make and all of my guest said it was very good.

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DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Dec. 6, 2008

I was worried that this might be mushy, but it turned out great. Even had a little bit of crust around the edges which is how we like it. My mother-in-law was impressed and we'll both be using this recipe from now on.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Dec. 5, 2008

I think I did something wrong; mine shrunk to about a quarter crock full. I had to add a package of stove top to stretch it out but the flavor was fantastic.

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mary w

Cooking Level: Intermediate

Home Town: Brook Park, Ohio, USA

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Reviewed: Dec. 5, 2008

Our daughter in-law made this for Thanksgiving this year. I will making this myself. Looked great, smelled good, the taste was wonderful. What great way free up the oven and range.

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easterwood

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

i don't think i will make this recipe again despite the fact that it saved room in my oven. i have mixed feelings about it though because people said it was delish. it stuck to the outside and burned (even though i sprayed it) then i scooped out the unburned part and put it back in the slow cooker. this time it became soggy. i cooked it the last hour and a half just to get the juices soaked up.

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Dec. 4, 2008

This is the best stuffing I have ever had. First I made the bread crumbs by taking a loaf of white bread and about 1/2 loaf wheat and drying it all (each piece laid out separately) in a 300 degree oven for probably 10-12 minutes each side (till it snaps apart). Then I broke it all up using my hands and placed in a ziplock bag on the counter to finish drying out overnite. By morning the bread was ready to be used in stuffing. I followed directions exactly except I left off mushrooms because I don't like them. I probably used about 2 1/2 cups broth, which ended up still being a bit too much. To manage this I took the top off the slow cooker for the last 45 minutes and I drained the condensation from the lid about every 30 minutes while cooking. The flavor in this stuffing can not be beat, it was so easy, great to have one Thanksgiving dish done and cooking before starting the Turducken and I loved having the extra space in my oven for other stuff! This will be a keeper for holidays from now on.

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Tanya

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Loved this stuffing! So did the big group I had for Thanksgiving dinner. I used 2 loaves of bread that I dried out first. I didn't use mushrooms. I used vegetable broth instead of chicken broth as I have vegetarians in my family and they much appreciated that they could enjoy the stuffing. It tasted great! I also used egg beaters instead of real eggs. Use just enough broth to moisten as the recipe states and it turns out great! This recipe will be holiday tradition.

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TMEDAGLIA

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Reviewed: Dec. 3, 2008

Great idea! Best to use low sodium broth for our taste. We added cooked pork sausage and it turned out just great! I love that you can watch it all day to see if it needs more broth or if you need to keep the lid off too get rid of some of the liquid. Will always cook it this way!

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JJC1970

Cooking Level: Intermediate

Living In: Gurnee, Illinois, USA

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Reviewed: Dec. 1, 2008

This the best stuffing I've ever had!!! I've made it two years in a row now, the first year in the crockpot and this year in the oven because my family requested i make a double batch to ensure there was going to be plenty of leftovers. when i made it in the crockpot it was a bit soggy using the amount of broth the recipe calls for, however when I made it in the oven it required a small amount more. the best thing to do is to add until you think it is moist enough, because you can always add more, but you can't take it out.

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rookiecooker

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Reviewed: Dec. 1, 2008

The flavor of this was excellent, but it was too moist for my tastes. That may have been my own fault for just blindly following the recipe amounts and not using independent judgment. I will definitely make this again with just less liquid.

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Colleen

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Dec. 1, 2008

Fantastic stuffing recipe! Our guest that was bringing the stuffing this year begged off at the last minute, and I was in a quandry on when I would make the stuffing. This recipe came to the rescue! I cut and prepped the veggies the night before, and cubed up some French bread loves to dry overnight. Thanksgiving morning, the bread cubes got a bit of oven warming/cooling time between the pumpkin pie, which crisped them up great. I only used the 2 c. of chicken broth, which was plenty. But do stir the stuffing at least once an hour. I also took the lid off for the last 30 minutes (cooked it for the 45 min. on high and about 4.5 hr on low). And don't leave out the mushrooms, they really add to the recipe (and easy enough to pick out/eat around if someone doesn't like 'em).

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nanc_c

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Reviewed: Nov. 30, 2008

I thought this recipe was extremely helpful that you can assemble the ingredients and throw it in the crockpot. The only downfall was that I had used herb-seasoned bread cubes so when I had added all the seasonings from the recipe to the bread, it came out extremely salty. I had to add more bread cubes and then use water not chicken stock to cut all the saltiness. That was my fault though! So just keep that in mind when using already seasoned bread! Other than that, the stuffing came out moist but not to moist at all. In fact, the stuffing that was on the bottom and sides of the crockpot was crispy. Loved it though!

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Nov. 30, 2008

Followed others suggestions and used my own bread crumbs (challah bread) and 2-2 1/2 cups broth, and also added sage sausage. It was mushy (I think it's supposed to be more wet to have that "in the bird" consistency) but it tasted great. I loved the freed up oven space, but considering I never have cared for stuffing in-the-bird, I think I will use this recipe but bake it next year. Also, I'd suggest a crock pot liner!

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Lori F.

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

Super wonderful. Made it on Thanksgiving Day for my first time hosting the family. It's a mix in the family--meat-eaters, vegetarian, and vegan. We made this vegan. Just substituted vegan buttery sticks and used egg replacer. Used vegetable broth. We did put a bit too much broth in--took the lid off for a while in the midst of the day to let some of the moisture steam off. It was a little mushy (me and my vegan sis like it that way) but turned out great. Very flavorful. Made the house smell great right from the go. My sister is going to replace her vegan mushroom dressing with this recipe. Awesome.

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mavery28

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 30, 2008

My husband and his family LOVED this stuffing. I added a cup of craisins and used only 2.5 cups of the chicken broth and it came out perfectly. I will definitely make this again.

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HH<3'sJH

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Blowing Rock, North Carolina, USA

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Reviewed: Nov. 29, 2008

The idea is terrific but what I ended up with was only passible. I was very disappointed. I was very careful not to over-moist the stuffing and it was still too wet.

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tbird

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Eagle Rock, California, USA

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Reviewed: Nov. 29, 2008

I made this for my thanksgiving dinner. My family LOVED it! It was so easy to make too! I will make this next year for sure!

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Lisa

Home Town: Beech Grove, Indiana, USA

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Reviewed: Nov. 29, 2008

My first stuffing! The broth amount and bread consistency are key to the success of this recipe. We went to a local Oregon bakery and picked up loaves of just baked artisan and multi-grain breads and sliced into cubes then baked at 250 for 25 minutes (checking frequently). The hearty, chewy texture of the bread was very successful with this recipe as it did not become soggy during the cooking process. We added 2.5 cups of stock (just enough to moisten) and a pound of crumbled, cooked sage sausage. I did stir it after the first hour in the pot and then occasionally during the cooking time. This was necessary as the stuffing becomes very brown on the bottom. I agree that the high setting may not be needed since all the crock pot process is doing is re-incorporating the bread with the stock and other flavors. Many of the 17 folks at our dinner were interested in how this recipe would turn out and we were all pleased with the results.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Nov. 29, 2008

I've been using this recipe for 3 years. Everytime I make it I get multiple requests for the recipe. Even hard to please eaters in my family love it. I usually follow the recipe exactly, but this time I left out the eggs. It tasted exactly the same.

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beach.blonde

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

This stuffing came out awesome! I made it even easier to prepare doing the following: I used 2 16 oz. boxes of Bell's original stuffing mix, and I omitted the dry spices/seasonings (they were already in the stuffing mix). I also sauteed my veggies in the butter the night before, and tossed them together with the stuffing mix in a large bowl. I refrigerated that overnight. Thanksgiving morning, I mixed in the eggs and about 4 cups of chicken broth, put everything in the crock pot, and cooked it on low for about 5 hours. It was perfect, and everyone loved it! Thanks for a great recipe!

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