Reviewed: Jan. 15, 2012

Great recipe! This was perfect for Sunday dinner with roasted chicken. I wish I had this recipe during Thanksgiving...it would have saved me a lot of time. It's so moist and it tastes fabulous. My only caution is to only use the amount of broth necessary to moisten not the entire amount the recipe calls for or you'll end up with a soupy mess. Next time I might add in some sauage, apples or cranberries - YUM!

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16 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 12, 2011

This has been my go-to stuffing recipe the past 3 years. I always get great feedback from the guests. :) Definitely watch the amount of broth, and keep in mind not everyone loves mushrooms. I think they're delicious in it, but some of the family members have a mushroom phobia so I have to omit them now... Butter can be cut down a bit without affecting the flavor, other than that I make the recipe just as it says. Thanks so much for sharing, Wanda G!

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5 users found this review helpful

Reviewer:

JELLYROLLY

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Melbourne, Florida, USA

Reviewed: Jan. 28, 2011

I buttered the bejeez out of my crockpot before adding in the stuffing ingredients. I used fresh mushrooms (only one 8 oz. package because that was all I had) and I used a cup each of chopped celery and carrots as that was all I had. I also used my own homemade chicken stock and because I was low on time, I used packaged "dried" cubed bread made just for stuffing. This was GREAT. My crockpot is a powerhouse (it's a newer model that runs kind of hot than my old one did) so I didn't need the whole eight hours. Putting it in this afternoon was just right for it to be done around dinner. This was a total snap.

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18 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 28, 2010

Used two boxes of seasoned stuffing mix and omitted the seasonings in recipe.

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9 users found this review helpful

Reviewer:

annmarshe

Home Town: Santa Clarita, California, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: Nov. 20, 2010

Can't wait to have it on Thanksgiving

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8 users found this review helpful

Reviewer:

Just Me

Cooking Level: Expert

Home Town: Marshfield, Massachusetts, USA

Living In: Port Charlotte, Florida, USA

Reviewed: Nov. 2, 2010

LOVE LOVE LOVE This recipe! It saved us so much time and space on thanksgiving. I cannot thank you enough for this recipe. I didn't add egg, and watched how much broth I put in, and we also used the bagged stuffing instead of bread. DELCIOUS and stress free!

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10 users found this review helpful

Reviewer:

VIRGOMOMMY

Reviewed: Oct. 10, 2010

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.

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17 users found this review helpful

Reviewer:

Diane

Reviewed: May 10, 2010

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.

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9 users found this review helpful

Reviewer:

shellkaye3

Cooking Level: Expert

Reviewed: Jan. 17, 2010

This gets five stars just because it made my Thanksgiving that much easier :-) I used seasoned bread crumbs so did not need the extra seasoning, bonus. It turned out great, crunchy around the edges and soft and nice in the middle. Just the way we like it.

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9 users found this review helpful

Reviewer:

Julia Bowen

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Syracuse, New York, USA

Reviewed: Dec. 25, 2009

this did not work for me at all---not AT ALL! i used seasoned dry stuffing cubes, so didn't add the herbs and salt (as the recipe suggested) and it was tasteless until i added some salt and poultry seasoning...that livened it up a bit, but after only 4 1/2 hrs in the slow cooker (45 min on high, then on low) it was nearly burnt, hard and impossible to eat----out of all that effort and expense i got maybe 2 cups of usable stuffing which i didn't even like the taste of: nearly all of it went down the disposal since my guests didn't like it either...will move on to another recipe for stuffing i'm afraid!

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6 users found this review helpful