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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Reviewed: Nov. 23, 2006

Very good taste! I didn't cook it on high at all....I cooked it on low for 5 hours and added about a cup more of chicken broth because it was a bit too dry. I also left out the mushrooms. Great!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 23, 2006

Delicious stuffing! I added extra bread and less broth. The first time I made it I followed exact directions and it was too soggy. I had to add bread and bake in the oven 30 minutes.

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DTVONDRA

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Reviewed: Nov. 19, 2006

I made this last year for Thanksgiving dinner, and I'm not sure what I did wrong, but it was super soggy. The texture turned everyone off, and we had a lot of leftovers that we had to throw away. I was disappointed because normally, stuffing is my favorite part of Thanksgiving dinner. Maybe if you added less chicken broth?

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 18, 2006

I made this for Thanksgiving 2005. It is so moist and flavorful I am using it again this year. You can't go wrong. It is really a gourmet stuffing!

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Carol from Enon

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Reviewed: Nov. 18, 2006

I have made this stuffing for 3 years in a row now! I love it, my kids love it!

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MOM2KJS

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Reviewed: Oct. 31, 2006

This recipe is so popular and famous in my family that I have to make at least 2 crock pots of it. One for Thanksgiving and one for left overs. This is a pretty moist stuffing as is. If you like drier (fluffy) stuffing, use only about 1/2 of the chicken broth. Also, I've made this with both fresh and dried herbs...and fresh is the WAY TO GO with this. It tastes so awesome. If you use fresh herbs double the amount given for the dried as fresh herbs are not as pungent as dried. It is also imperative that very stale dried bread is used. It helps soak up all that broth. If you use fresh bread it will be very, very soggy, even if you cut the amount of broth in half. This recipe does not need to be cooked for 8 hours. Make sure mix up the stuffing every so often so the edges don't form a crust...although some people in my family like it kinda crusty. Also, the size of the bread cubes matters. My family likes it best when the cubes are about half an inch by half an inch. I personally like them bigger. Don;t make them larger than 1 inch by inch though, otherwise it is much harder to mix up the spices and butter and you will end up with pieces of bread that have no real taste to them.

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DDeFebbo

Cooking Level: Intermediate

Home Town: Attica, New York, USA

Living In: North Charleston, South Carolina, USA

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Reviewed: Oct. 24, 2006

I never would have thought to make stuffing in the crockpot (I'm not very imaginative), but this was great! The taste was great, it wasn't too hard to make and I LOVE the slow cooker idea! Thanks for a great recipe!!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Oct. 19, 2006

I followed the recipe exactly Too soggy and it burnt on the edges. The flavour was good though. Maybe it would be beter doen in the oven?

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2006

Turned out amazing! So moist and flavorful!

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HappyHomemaker

Cooking Level: Expert

Living In: Lashburn, Saskatchewan, Canada

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Reviewed: Sep. 20, 2006

There should be no other recipe for stuffing than this one. I can't say one wrong thing about it! I would give it six stars if six were available.

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BERNEE1

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Reviewed: Jul. 1, 2006

This sauce is so awsome if you want your friends to brag on ya cookin-try this!

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FINICKY

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Reviewed: May 14, 2006

Excellent. Did not change a thing.

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Schutzy's

Cooking Level: Intermediate

Home Town: Herrin, Illinois, USA

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Reviewed: May 4, 2006

Very good. Will make this version again!

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GINGER1212

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

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Reviewed: Mar. 5, 2006

This is by far one of the easiest recipes I have ever made! It is far superior in taste then any other stuffing recipes. I lilke to add green apples, cranberries and walnuts to mine as well.

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SeeMomShop

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