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Slow Cooker Stuffing
This was excellent stuffing. I made french bread the day before, cut it up and stored it in the oven, cubed it and followed the directions in the recipe, minus the egg. I was leary of the liquid amount so I started with half and added as it cooked. I think I probably used the full amount. I had to take some stuffing out and put it in a bowl then put it back in to shuffle it around while it cooked so it was cooked evenly. I got many compliments on it at Thanksgiving. It's a much easier way to cook stuffing. There are even crispy crusty spots on the sides and bottom if you cook it long enough.
1 user found this review helpful
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Reviewed On:
Dec. 3, 2011
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