Reviewed: Dec. 28, 2006

This has got to be my most favorite Thanksgiving recipe! The only alteration is I usually only add half as much mushrooms as recommended. I love this recipe because I don't have to use up oven space but mostly because of the awesome taste. I always toast the bread for this recipe, it adds color to the bread as well as helps the bread hold some of its shape.

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Dec. 27, 2006

THANK YOU !! This was INCREDIBLE !! A few minor changes...First of all, when I cook a turkey (about every other month) I make my own turkey stock and skim off all the fat. Freeze both for later use. So, I used turkey fat instead of butter and turkey stock instead of chicken broth (also only added the stock 1/2 cup at a time) I used cubed bread (2 lbs) I cut the night before and left out to "air dry" which will also affect the amount of liquid used. (Which ended up being only 2 cups) Don't like mushrooms or eggs so I left them both out. Cooked in the crock pot for 4 hours and EVERYONE was trying to figure out how I got so much stuffing out of my bird. Many "grama's" and "great grams" stated this was the BEST stuffing they EVER had.

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GYMBOBLUES

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Reviewed: Dec. 25, 2006

I made this for Christmas dinner, it was terrible! It was extremely soggy and mushy. I put it in the over for 40 minutes, that did not help. I was embarassed to serve it. I'm not sure how it got such good reviews. Usually 4 or 5 stars means the recipe is really good. This is the first time that was way off.

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Karen A.

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Reviewed: Dec. 23, 2006

---I just made this for my 40 person family Christmas. Everyone LOVED it! I added 1 whole apple, chopped very fine. I toasted the bread under broil for a few minutes as well. It turned out great and I have been volunteered to make it again for Christmas day! This time I am going to add some pecans! Awesome recipe!

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eslavin1

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Reviewed: Dec. 19, 2006

This recipe went over very well at Thanksgiving. It was very moist, just the way I like it.

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HORSEJODY

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Reviewed: Dec. 18, 2006

Convenient but not the best stuffing. I even took some other's advice and altered it a little. It started out too dry and by the end it was way too wet. The taste was fine but it wasn't very appetizing to look at.

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DIONA88

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Reviewed: Dec. 14, 2006

Great tasting stuffing.Great way to cook extra stuffing instead of using up space in the oven.Will make again.

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wefesting

Cooking Level: Expert

Home Town: Windom, Minnesota, USA

Living In: Detroit Lakes, Minnesota, USA

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Reviewed: Dec. 8, 2006

Made this for Thanksgiving dinner. It was great! Rave reviews from everyone!

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lindsietm

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Dec. 6, 2006

This came out too mushy for us and that was even after having the top off for the last 45 minutes hoping it would dry up somewhat. It went down the disposal after Thanksgiving Dinner. I had hoped it would eliminate one thing from the oven. Back to my old recipe!

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CAP

Home Town: Omaha, Nebraska, USA

Living In: The Villages, Florida, USA

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Reviewed: Dec. 6, 2006

This stuffing was a big disappointment at our thanksgiving dinner. I would never make again... Taste was awful!

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SVOSHANNON

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Reviewed: Dec. 2, 2006

This is now my one and only stuffing! Not only is it delicious, but not having to put yet another thing in the overfilled Thanksgiving oven is a major plus! I used 1/2 cornbread and 1/2 herb seasoned bread cubes. Also added pecans and apples. Used 2 cups of broth, and it turned out absolutely perfect.

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MARYHM

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Reviewed: Nov. 29, 2006

This is the best stuffing recipe ever. Once it's in the crock pot it's one less thing to worry about. It turns out moist and wonderful. I do add cubed potatoes and about a 1/2 cup more broth than whats called for(this is my second year making this) and it's perfect!! Thanks so much

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peglaz

Cooking Level: Intermediate

Home Town: Morristown, New York, USA

Living In: Watertown, New York, USA

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Reviewed: Nov. 26, 2006

I baked it in the oven as the footnote suggested for 55 minutes, and it came out perfectly crisp on top and moist-not soggy- in the center. I also used Pepperidge Farms stuffing instead of my own bread crumbs. I will use this recipe again, maybe with additional dried cranberries for more flavor.

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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Nov. 25, 2006

Sorry but I will NEVER make this again, I only tried it because it did not need to cook in the oven.. YOU DO NOT need to cook it for 4-8 hours thats CRAZY it totally BURNT my stuffing and I followedd the recipe to a T!!!! this is the WORST one I have ever tried!!

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Stacy J

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Holladay, Utah, USA

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Reviewed: Nov. 25, 2006

AWESOME RECIPE! I cut back on the broth, too. I merely moistened my stuffing, and added touches of broth as I went along. I was procrastinating & saved this recipe for the very end. I wound up putting it in the Crock pot on high for 2 1/2 hours. The end result was moist (but not too mushy) and flavorful--with a slight crust on the bottom, as if it had been in the oven. (BTW- I couldn't imagine it being on low for four hours--way too long, in my opinion. Cut the time in half, as I did.) And stop scratching your heads over the bread cubes..I used 2 bags of Pepperidge Farm preseasoned stuffing , which complimented theherbs & spices in the recipe. I got great compliments on this dish, and it tasted better the day after. I will do my stuffing like this from now on. It's a space & time saver. Thanks for sharing.

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mamimundo

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

I think this recipe was wonderful!! I added dried cherries to mine and used sliced portabello mushrooms instead of buttons and the whole thing was eaten up that day. Only tip I have for this recipe is you really need to know how to "eyeball" things. For instance if you take a look at the breadcrumbs and spices and know that 4 1/2 cups of broth is going to be too much don't add all of it. That's why people were coming up with soggy stuffing. I only added a little at a time and it came out to about 2 to 2 1/2 cups of broth and it turned out perfect! Thanks for the fantastic recipe!!!

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S. Pettit

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Reviewed: Nov. 25, 2006

I liked the idea of cooking the stuffing in the crock pot to free up oven space, but I thought the taste was just okay. An hour or so into cooking I checked and saw it was getting pretty crisp on the bottom, so I added some of the turkey juices, and that helped keep it moist until it was done cooking.

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KarenMomTo5

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 24, 2006

Thanks for submitting this recipe, Grace! I made it for Thanksgiving dinner, and it turned out perfect! I'll be making it this way from now on.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 24, 2006

Made this for Thanksgiving dinner- mixed all but the broth up the night before- added the broth right before cooking. Followed the recipie exactly except added more broth and left out the eggs. Everyone loved this stuffing, my mother said it was the best she ever had. It stayed moist on "warm" ALL DAY in the slow cooker, never dried out. Wonderful taste. Will definitely make again. Thanks.

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atomicdogs

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2006

Too soggy for me. I thought I screwed up and I may still have, but I read the other reviews and don't feel so bad I wasn't the only one....cause I didn't want to make as much as the recipe called for, so I tried to 1/2 it. I probably used too much chicken broth still. My husband loved this though. I myself wasn't crazy about the spices. But like I said, I "1/2'd" the recipe and I don't ever measure my spices, so I still may have used to much. Glad I only made 1/2, there was way too much left over. I think this recipe would be great with your own tweaking and preferences so I won't give up on it yet. It was too easy. LOL

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Slow Cooker Stuffing

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