Reviewed: Aug. 23, 2008

This was so easy and delicious. Yes, you have to figure out the right amount of broth, but it's not difficult. This was as good as any stuffing recipe I've ever tasted, and I'm so glad somebody came out with crock pot recipe to make more room in the oven at Thanksgiving. Mine came out very moist and perfect!A++++

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Sarah

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jul. 26, 2008

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!

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

This is very similar to the dressing I make for Thanksgiving. Not only does it reduce the stress of oven space, it also makes the dressing more moist than that cooked in the oven...more like that from the inside of the turkey. When dinner is over, I don't wash the crockpot. My husbands takes the meat off the carcus and I throw the bones into the crockpot with an onion, celery, carrots, poultry seasoning, bay leaf, and water to cover. It cooks overnight, and in the morning I have this wonderful broth for another meal.

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PAT79

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

This was very good! It is our new way for stuffing! I used PF seasoned stuffing, sauteed celery and onion in only 3 tbps of light butter and some chicken broth! A definite try!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 9, 2007

I made this for my "classy friends' get together" at Thanksgiving. There were ten of us, and ALL NINE others asked, "Who made the stuffing?!?" They raved about it so much, it was almost embarrassing. I will definitely use it again! Much thanks.

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evehimme

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Reviewed: Dec. 3, 2007

I made the recipie exactly as it read and it came out like soup. I don't know about you, but I don't want to eat bread soup! I had to add more bread and a box of stove top stuffing for it to thicken up.

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Erica

Cooking Level: Beginning

Home Town: New Waterford, Ohio, USA

Living In: Warren, Ohio, USA

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Reviewed: Nov. 30, 2007

Very good and loved how it freed up the oven. I also used my decorative crock pot so I just put that directly on the table so it saved on dishes! I did change it up a little bit. Instead of having the bread with all the seasons I just used pre seasoned bread for stuffin. I dont remember the brand name but it's the same kind I always use and it was wonderful! Very good!

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Kay B

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Reviewed: Nov. 28, 2007

Most of my fmily liked this, but we are too fond of the stuffing in the bird, a very good recipe though.

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MarandaJ

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Reviewed: Nov. 26, 2007

Excellent just like Mom and Grandmom made years ago.

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PAULETTEL

Cooking Level: Intermediate

Home Town: Southampton, Pennsylvania, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 23, 2007

Great recipe. Like other reviewers, I used the Sage and Onion bread cubes. Worked like a charm!

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Rage

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 22, 2007

Flavor was good, although a bit on the greasy side. I LOVED the fact that this was made in the crock pot and freed up my oven. I used cubes of fresh challah instead of regular bread, and I didn't use all of the broth. Remember to spray your crock pot with cooking spray first...apparently I forgot and had some fun cleaning it afterwards!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 18, 2007

Best Stuffing I've ever had. Even my sister-in-law loved it and she hates stuffing.

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MishL

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Reviewed: Nov. 1, 2007

I made this for the Canadian Thanksgiving and dint even have enough for turkey sandwiches. Now I am making 2 crocks for the American Thanksgiving. It is the best stuffing recipe I have ever used. I did cut down on the butter. No heartburn with this recipe.

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GRAWLINGS

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Reviewed: May 6, 2007

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!

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DREGINEK

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Reviewed: Apr. 29, 2007

saved valuable stove/oven space on Thanksgiving, but tasted as good as any I've ever had.

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cynikal1

Cooking Level: Intermediate

Living In: Arlington, Tennessee, USA

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Reviewed: Apr. 9, 2007

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.

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Wendy Adkins

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Reviewed: Dec. 28, 2006

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.

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Barb

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Reviewed: Dec. 17, 2006

Awsome! I only used 2 cups of broth and was perfect. I would probably cut back on the butter next time just to try to cut calories.

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VREEVE

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Reviewed: Dec. 3, 2006

Made this recipe today as a trial run case. It turned out great. Made it exactly like the recipe only cut it in half. It was moist and tasty. I may adjust the seasoning the next time. I definitely will make this again. Using the slow cooker frees up the oven for other dishes when you only have one oven to create a dinner for many.

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PATTIPOOP

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Reviewed: Nov. 17, 2006

Not bad. I used fresh bread so it came out too bready. Good flavor though. I took it to a Thanksgiving dinner at work and there weren't any leftovers.

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