Reviewed: Jan. 1, 2008

Oh so easy and oh so good!

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Leah

Cooking Level: Intermediate

Home Town: Brunswick, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Dec. 31, 2007

I used the oven version of this recipe and had to double it for my 20-guest Thanksgiving but it was fantastic. Even the grandmas at my feast were requesting this recipe!

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JENNYBECCA

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Reviewed: Dec. 29, 2007

I have made this for the past 3 years and have received rave reviews from family members as one of the best tasting, moist stuffing ever. Yummy.

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vmarie

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Dec. 28, 2007

It's a keeper. We decided to start cooking the turkey on the bbq so cooking the stuffing in the slow cooker is perfect. I had to make two batches so I was able to mix a loaf of multi grain, rye bread and sourdough bread. I cut them and dried them out in the oven. I used fresh herbs and double the amount adding the herbs to the vegetables slightly before adding it to the bread. I ended up using just under two cups of broth and adding two small cans of water chestnuts chopped.

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Lianne

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Reviewed: Dec. 28, 2007

Almost as good as my Mothers' recipe. Even my grown sons like it,

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KOITOI

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Bentonville, Arkansas, USA

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Reviewed: Dec. 26, 2007

Excellent stuffing. My changes were as follows: 1/2 c. butter, no parsley, no mushrooms, no marjoram, NO salt (it doesn't need it because even with salt reduced broth, there is enough salt), start with 2 c. broth, no eggs. I stuffed the turkey with the first batch and then made a second batch for the crockpot. I added 2 c. broth to the stuffing for the bird but in the crockpot I found it needed a bit more. Make sure to spray your crockpot with Pam on the bottom and sides to keep it from burning. Also, it was done on low within 5 hours. Great recipe...it will be the stuffing I use from now on.

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itzjust_me

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Reviewed: Dec. 25, 2007

This was not my favorite stuffing but my husband said it was THE BEST STUFFING HE'D EVER HAD and he considers himself a stuffing connosieur. It was very good and had lots of flavor.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 18, 2007

This is a GREAT recipe!! Easy and yummy! I made it for Thanksgiving dinner and I am planning to make it again for Christmas dinner.I used alittle less chicken broth than the recipe calls for.I also added sausage.Everyone loved it. I am going to add cranberries to it this time.

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Karen

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 30, 2007

cut the broth and this was a delicious one!!!!!!

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The Coker's

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Reviewed: Nov. 28, 2007

This was absolutely perfect for our Thanksgiving meal (9 people, half of whom are EXTREMELY picky eaters) this year! I especially loved having the extra space in my oven! I definitely made a few tweaks to the recipe to make it more "my own." I used a mixture of croissants and good Italian white bread that I had cubed and dried in my oven. Plus, when I melted the butter, I added the dried herbs in with the onion/celery/mushrooms, so that the herbs would eventually be evenly distributed throughout the bread mixture. Finally, I added the chicken broth only a little at a time. I didn't need nearly as much broth as the recipe calls for, as my bread was a little more fresh than the original recipe uses. All in all I highly recommend this recipe, and it will certainly be used again!

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Aunt Jen's Kitchen

Cooking Level: Expert

Living In: Vienna, Virginia, USA

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Reviewed: Nov. 27, 2007

The idea of making stuffing in a crockpot and freeing up the oven is brilliant! I would give this recipe a 5 for flavor, but as written only a four. It calls for too much liquid. I started with 2 cups and added one more cup after 45 min and that was all I ever added.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 26, 2007

My family loved this recipe on Thanksgiving this year. This recipe was a hit. I added just a tad bit less broth than called for but that is the only change I made. I will be making this recipe again!

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Christina

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Reviewed: Nov. 26, 2007

This was great stuffing. I used the packaged bread cubes instead of regular bread and it was very easy to make in the slow cooker. I buttered the inside and would recommend that. It made the entire house smell great.

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TAMARASUE2002

Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 26, 2007

This recipe was truly out of this world!!!!.......I made this for Thanksgiving and my family absolutely loved it! Definitely a keeper!! Thanks so much for sharing your recipe!!!

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Ally

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Perry, Michigan, USA

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Reviewed: Nov. 25, 2007

This was good, but I tried it in the oven. I agree with the others who said there is way too much liquid in this. It tasted great but was way too mushy for my taste, which was unappetizing. If I had known, I would've added another 3 cups of bread. I would try it again though--great flavor.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Nov. 25, 2007

SO yummy! I didn't have dry bread, so I just cut sandwich bread into cubes and toasted it in the oven until it was dry. I took the advice of another reviewer and just stirred in all of the herbs, salt, and pepper into the butter before mixing it with the bread cubes. This will definitely be a repeat recipe every Thanksgiving!

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AUtiger86

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Reviewed: Nov. 24, 2007

Really tasty and really easy! I excluded the eggs and only used about 2 1/2 cups of broth. I sprayed the inside of the slow cooker with Pam and stirred every half hour or so. Had no problem with sticking. Kept on low for about 4 hours. Based on other comments will probably decrease amount of butter next time. Followed seasonings/herbs to a tee. Loved this combo. Will definitely make this again.

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Barb R

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Powell, Ohio, USA

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Reviewed: Nov. 24, 2007

This was a very tasty recipe, even my husband liked it a lot and he does not really like stuffing. I used one of the crock pot liner bags which was a good thing because before I knew it, it start to stick to the bag and I absolutely hate cleaning the crock pot. I did use extra broth at the end and added more salt. I'm not a saltaholic but I just thought it tasted better that way. I will be making this recipe whenever I want stuffing during the year.

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Sheri

Cooking Level: Intermediate

Home Town: Cedar Lake, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Nov. 23, 2007

We made this for Thansgiving and it was outstanding. Some tips: you can mix everything but the broth up the night before. We leave out the eggs just because it is our preference. A mix of white and dark bread (especially rye) make this even better. A well greased crockpot prevents sticking. Add more broth while cooking if needed- we added about 3/4 -1 cup as is cooked.

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sugar_creek

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Reviewed: Nov. 23, 2007

After making this stuffing in the crock pot it will be the only way I make it now! Came out GREAT - and my guests were asking for the recipe. I did use less broth then it called otherwise I think it would of been too soggy. Next time I need to make more because we only ended up with alittle for left overs.

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Janie from Medina

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Medina, Ohio, USA

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Slow Cooker Stuffing

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