Reviewed: Jan. 10, 2004

This stuffing was great. I was nervous about using a new recipe for Thanksgiving dinner, but since my oven was occupied with 22lbs of Turkey, I took a chance and will use this recipe again. The stuffing was moist, flavorful, and GONE.

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CDCLINGEN

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Reviewed: Dec. 21, 2003

This is the best stuffing I ever made. I didn't have dried marjoram. It is a too moist for us, but next time I will cut down on the chicken broth. I used Pepperidge Farms Stuffing, instead of the dry bread cubes. This is a keeper.

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DzzRed

Cooking Level: Intermediate

Living In: Livingston, California, USA

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Reviewed: Dec. 2, 2003

This was an awesome recipe. This was the first time that I had ever tried to make stuffing that wasn't in a box. I was really nervous because I new I had 30 people showing up for dinner and didn't know if it was going to turn out. The outcome was great, everyone loved it. I doubled it up to 32 servings. I also omitted the mushrooms but added pork sausage. I also used 7 cups of chicken both instead of 9. I prepared it all the night before and let it sit in the refrigerator over night. The next morning I got up and put it on. However, I do recommend only cooking it for 4 hours instead of 8. I would recommend this recipe to anyone who is wanting a stuffing recipe that is great.

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KRAUSE5

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Reviewed: Dec. 2, 2003

I used 2 cans of chicken stock (a little less than 4 cups) and it was too moist. I suggest using 1 1/2 cans or 2 1/2 to 3 cups of stock. However, the flavor is great and everyone loved it.

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SMGLASS

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Reviewed: Dec. 1, 2003

Very moist. Only used 1/2 of the broth. Only cooked for about 4 hours which was plenty. Didn't get hard on the side. Nice flavor. Great not having to use up the space in the oven. Will continue to use and pass recipe on. Thanks

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LEFEBRE

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Reviewed: Nov. 29, 2003

This was the first time I ever made my own stufffing, everyone kept saying you better buy some back up and i hope it turns out better then mine. Well let me tell you now everyone is asking me for this recipe. we will never eat stuffing out of the box again

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MMAAMM78

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Reviewed: Nov. 27, 2003

I thought this stuffing was great as did everyone who tried it at Thanksgiving this year. I did use some common sense and only put in about half of the chicken broth and I also added a pound of sausage I precooked and chopped. I cut back on the butter too, it seemed like it could get too greasy with all of that butter, I only cooked it for 4 hours which was plenty! 8 hours and I would have ended up with a black stuffing brick! I just kept it on low and watched it, if I felt it was getting dry I added just a touch more broth and it came out just wonderful, it is definately the best stuffing I have made in my wife/mommy years to date! I highly recommend using this recipe just use some common sense along with it.

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BLONDE1INMAINE

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Reviewed: Oct. 27, 2003

I didn't have a good experience with this recipe, however it's probably my own fault. I have a small slow cooker so I had to cut the recipe in half. I left it in for just over 8 hours and when I took it out, the outer edges had gotten hard and crunchy and a burnt smell had gone through to the rest of the stuffing. I think it would have tasted ok if I'd cooked it for 4 hours at the most but still not as good as when I cook it in the turkey.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 18, 2003

Awesome! I have been looking for a recipe like my grandma used to make (she didnt use a written recipe, just made it to taste) this is the closest that I have found. I didnt add the mushrooms because Grandma didnt, and I also baked it instead of putting it in the slow cooker. Thanks for the recipe!

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Feb. 16, 2003

I give this 4 stars. It takes alot for me to rate a recipe 5. Don't get me wrong, however. This has very tasty and it was nice not to tie up the oven space. Will pass recipe on and make again!

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SMARTIES2

Cooking Level: Expert

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Reviewed: Dec. 27, 2002

Great! Finally a stuffing you can make out of the turkey that is moist. I used fresh mushrooms which I sauteed with the other stuff and because of the mushroom 'sweat' I used only 1 and 1/4 cans of broth and it was perfect (and my bread cubes were very dry). I also added three chopped apples about 1 hour before serving and it was great - also only cooked for 4 hrs on low and it was great (added a bit of broth after about 3 hrs to keep the sides from crusting). GREAT STUFFING.

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MARLMELO

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Reviewed: Dec. 4, 2002

What a great way to make stuffing. I prepared this the night before and put it on when I woke up the next morning. The stuffing was nice and moist and very flavorful. Everybody couldn't wait to try it! Thanks for the great recipe Gayle!

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Sarah

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Reviewed: Dec. 2, 2002

VERY GOOD! My crockpot unfortunately choose Thanksgiving morning to die and so I ended up putting it in the oven while the turkey cooled and was carved but it was excellent! I ended up using about 2 1/2 cups of broth and "just because" I threw in about 3 coarsely shredded carrots. Big hit at our table.

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TAMI OLIVER

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Reviewed: Sep. 27, 2002

This is a huge hit at Thanksgiving every year. Easy to prepare and cooks all day in the slow cooker. Excellent!

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DUCKYSPAWN

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Reviewed: Dec. 11, 2001

I made this for Thanksgiving this year and it was a total hit! Now my mom is going to make it for Christmas dinner. Yum! Very moist and flavorful.

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DONNAMAIER

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Reviewed: Nov. 3, 2001

I used this recipe last year for my first ever Thanksgiving and everybody LOVED IT. I liked that you could just put it in a crock pot and forget about it while you prepare all the other stuff that goes along with a Thanksgiving meal.

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Diana

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Reviewed: Mar. 31, 2001

Crock pot dressing is the only way to go!

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JANICE OTT

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Reviewed: Dec. 26, 2000

This is absolutely the best stuffing I have ever made or eaten. I have never been a big fan of stuffing but this was so moist and flavorful that it was my favorite left- over! I can't eat onions so I left them out, added more mushrooms and cut down on the broth a bit. My Thanksgiving guests said it was the best stuffing they ever had, and they had no idea that it wasn't in the turkey! A definate keeper!!!

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D.L. Mowery

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Reviewed: Nov. 30, 2000

This was really good. I just used actual bread crumbs and I should have used the packaged bread cubes. I had to add a lot more water and broth, but it still tasted good.

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SHAWNIE512

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Reviewed: Nov. 25, 2000

This was a wonderful and easy recipe. We had it for Thanksging and everyone enjoyed it! It also didn't take up space in the oven.

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LAURA25

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Slow Cooker Stuffing

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