Reviewed: Nov. 18, 2009

This is the best stuffing recipe ever! It tastes a lot like Stove Top, only better because it's homemade. I cut an Italian bread loaf into cubes and toasted them in the oven the day before. The next day I cooked everything in the slowcooker, except I left out the mushrooms and some of the extra spices besides poultry seasoning & sage. I also used only 3 cups of chicken broth and it came out PERFECT! I will definitely be making this recipe again!

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erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA

Living In: Merrifield, Minnesota, USA

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Reviewed: Oct. 16, 2009

Very good! I agree it was pretty moist, and I didn't use all the broth? I just threw it in the oven and 'fluffed' it with a fork, for a bit... Otherwise; RAVE reviews for my first time, from scratch! This recipe's a keeper! I substituted apples, for the mushrooms.

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tshmr

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

I rated a 3 as if I made as written it would have been way too wet and would of had a 1 star. Way too much chicken broth for 12 cups of dry bread. Five star for the flavour and addition of mushrooms was great. I added additional fresh herbs as we really like a flavourful dressing. My husband said it smelled like thanksgiving when he was mixing it up. I doubled the recipe, and mixed 3 eggs and broth to about three cups for the entire batch. I did use all of the butter. My pot is pretty hot so a total of 4 hours on low and I stirred every hour and kept the lid off for the final half hour. Would leave it off longer next time just to drive off a bit more moisture.

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cookin

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jul. 26, 2009

I love this recipe and have used it for the last two Thanksgiving. It makes your house just smell like stuffing. Yum! My only complaint is that it sometimes gets a little burned on the sides, so you really need to keep an eye on it. But if you just mix it up, it still perfect!

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karynflores

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Reviewed: Jul. 1, 2009

I've made this twice: once in my crock and once in the oven. In my crock I used 2 cups of broth, used 1/2 cup butter, fresh herbs and omitted the marjoram. I cooked on low for 4 hours and removed the lid for the last 30 min. In the oven, I used 4 cups of broth, 1/2 cup butter, fresh herbs and omitted the marjoram. Baked at 325, covered, for about an hour and it was still soggy. After almost another hour uncovered, the top was firm, but the bottom was still soggy. If baking in the oven, I'd recommend using 3 cups of broth and baking uncovered. 4 star rating is for crock version.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 13, 2009

This stuffing is phenomenal! You can easily cut the butter in half and still keep the moistness of the dish. Start with 2 cups of broth and add more if you need it (you probably won't). I also used fresh herbs.

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EmBee

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Reviewed: Feb. 5, 2009

I have been using this receipe for the past 2 years and absolutely love it! My husband hates stuffing but loves when I make this; he eats it!!! I do cut down on the broth and add extra bread. Famly favourite! Thanks.

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Liz

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Reviewed: Jan. 29, 2009

This turned out super dry for me, but the flavor was so nice, it was still good. We just drenched it in gravy. I'll make it again and try using more liquid...

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ABarr

Living In: Seattle, Washington, USA

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Reviewed: Jan. 27, 2009

Turned out great. Mine sat a bit too long so next time will serve immediately to keep it moist.

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sunrunner36

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Reviewed: Jan. 18, 2009

Made this using 1/2 stick of butter, combined 1/2 package of both Pepperidge Farm cornbread and herb seasoned stuffing, 2 cups vegetable broth instead of chicken, and 3 TB fresh sage, finely chopped, and fresh thyme, 2 TB along with other ingredients as listed. Cooked 4 hrs and stirred every 1 1/2 hrs to keep the crust from forming and monitor the liquid. It turned out light and full of flavor. Loved using the slow cooker which helped free up the oven. Enjoyed by all.

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KK in PVB

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Reviewed: Jan. 17, 2009

Great for the pot luck needs. I used cut up day old bagettes, it worked great.

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SwondPooping

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 16, 2009

This was a good recipe. Not the best stuffing ever, But, it was great for a large crowd.

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KCOCA

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Reviewed: Jan. 4, 2009

Dry out the bread (12 cups = 1 loaf, I used 1/2 brown & 1/2 cinammon rasin) for at lease 3 days. Cooked down the celery & onion in LOTS of butter. It looks like too much butter - but you'll use less chicken stock. I used less than half the required chicken stock and still found it too wet. Cooked without the lid on for the entire time and it was a little less wet by the time I served it. Mom & mom-in-law both LOVED it. They've both asked for the recipe! SCORE!

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Liana

Cooking Level: Beginning

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Reviewed: Dec. 30, 2008

I must admit that I don't think this stuffing "looks" the most appetizing, but it certainly TASTES LIKE HEAVEN! I made a traditional stuffing w/apricots to go inside of the actual turkey, which all of my family and relatives love, but this year they told me that this one is their new favorite so I better make it again each year! I loved that it made so much and I had plenty on hand, which is always a problem with our family of 14+!

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MAMAOF2PLUSTRIPLETS

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Savannah, Tennessee, USA

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Reviewed: Dec. 29, 2008

I made this for Thanksgiving this year and it was great! Frees up room in the oven and is simple. I read all the reviews before making it and was a little nervous that it wouldn't turn out right. Depending on how you like your stuffing, use the broth sparingly. My family likes stuffing a little on the dry side, so I only used about 2 cups and it was still pretty moist. I plan to try it again and maybe add some oysters too. Thanks!

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sbrown214

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Reviewed: Dec. 28, 2008

I made this for Christmas dinner. It was a hit! Lovely texture. Easy and tasty recipe.

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Sabina

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Reviewed: Dec. 28, 2008

Although other reviewers found this watery, mine was a bit dry, and I used almost the full amount of (veg) broth. It could be because I used only half the fat (butter + olive oil), or because I used very hearty bread (three types: rosemary, rustic farmer's, and rye). Mine burned on the bottom, even though I followed the temp/time directions exactly. I used all fresh herbs, and the flavor was nice. I'll probably try this again next year and tweak it slightly. It's a pity some reviewers found the need to be so snarky. If your Christmas was "ruined" by this stuffing, you've got far bigger problems than just bad food.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Dec. 25, 2008

It's pure MUSH!!1! 6 cups of broth and 6 cups of bread crumbs????

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mchubes

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Reviewed: Dec. 25, 2008

Tastes like mush.

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michelle

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Reviewed: Dec. 17, 2008

I made this recipe for Thanksgiving and it was the best stuffing ever. It was moist and so flavorful. I did omit the mushrooms and I took a short cut by buying dressing mix (chopped onion, celery, and parsley) from the food store. This will be the recipe I use every Thanksgiving, it was that good!

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peggyweg

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Slow Cooker Stuffing

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