Recipe by Wanda Galloway
"This poultry stuffing recipe is prepared in a slow cooker so no turkey is needed. Note: If using a seasoned stuffing mix, omit the herbs and salt."
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2 (8 ounce) cans
white bread, cut into cubes
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
I gave this 4 stars only because I can see where some people made a mistake in this recipe. It calls for 4 cups of chicken broth and to add until moistened. There's no way you need 4 cups of chicken broth...that's why some people's came out "soupy". Really, one can (or 2 cups) is all you need. You need to be familiar with the right consistency of stuffing for in and out of the bird to not make that mistake. Anyway, I thought it tasted delicious WITHOUT the marjoram..not the right spice for this. Also, FYI, twelve cups of bread cubes should be about 1 large loaf of white bread cut into cubes. That should help some people get it right. It's the perfect stuffing for a chicken because I can never get enough into a small chicken for us!
this was okay. really flavorful. the only issue was that I found it needed to be stirred quite frequently to prevent burning too bad around the sides. I will maybe try again though.
WOW! I sure wish I had paid attention to this recipe sooner, I would have saved myself heaps of time!! Here's a way to save more: I just used a bag of Pepperidge Farm "Sage & Onion" stuffing, which allows me to skip the spice ingrediants. Ofcourse, I used fresh mushrooms to the celery/onion saute and I also browned and drained 1 lb pork sausage & added that in! In the words of Rachel Ray: YUMMO!! This recipe works great almost year-round. I will NEVER make traditional stuffing again! Thanks a ton!
Crockpot stuffing is the only way to go. This recipe is great, but I have also tried other favorite dressing recipes and they have turned out very well. I'd choose the low end of the cooking time unless you have a cooler crockpot. Saving the oven space is the best thing I've ever done for Thanksgiving. No more juggling or microwaving dishes.
Used seasoned, dried bread cubes, left out the seasoning and used all of the liquid. Also added a cup of chopped apples and the results were very good. Used a crockpot style cooker and got the crunchy edges that half my family fights over. Made the stuffing a day ahead and refrigerated it, then the following day cooked it 2 hours, loaded it in a car, drove for an hour, plugged it in for 2 more hours before serving. It couldn't have been easier.
As was mentioned by a previous member, I used pre seasoned bread cubes. I ommitted the seasonings and the mushrooms. This turned out great. I think the amount of the broth should be according to your preference for moistness. I used slightly less than the suggested amount and the stuffing was still very moist. I think a cup less than suggested would still be great.
I am giving this recipe four stars because the explanation is a bit off. When you are mixing in the broth into the mixture .... the stuffing should NOT be too moist because the slow cooker will bring out the juices and make it soupy. Also if you have a black crock pot do not put it on high for 45 minutes.....just do it on low because the outside will be very crisp and stick to the sides and even with PAM it is a pain to clean up. Just check the stuffing after a few hours to make sure it isn't too soggy. If you see that it is getting soggy just remove the cover and let the excess moisture evaporate. If that doesn't work ..you can stick it in the oven at about 200 for 10 or 15 minutes and you will have great stuffing.
EXCELLENT! I HAD TO GIVE THE RECIPE TO EVERYONE WHO CAME FOR THANKSGIVING. THIS IS A KEEPER!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffing for Slow Cooker
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 174
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