I made this for a work potluck. Everyone enjoyed it and asked for the recipe. Changes I made were to use only a half cup of butter, half teaspoon of salt, no marjoram (I didn't have any) and reduced sodium broth. I used fresh french bread that I cubed a few days earlier and left out to dry. The night before I sauteed the onion, parsley and celery in the butter and added to the bread cubes along with the seasoning. I left this overnight in the fridge. In the morning I added the 2 beaten eggs and popped it in the slow cooker. I took it to work and then added the broth as needed (overall about 2.5 cups), cooking it on high for 45 minutes, then on low for another 3.25 hours or so. It turned out moist and yummy! Definitely the closest I've had to stuffing cooked in the bird.
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I made this for a work potluck. Everyone enjoyed it and asked for the recipe. Changes I made...