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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I am giving this recipe four stars because the explanation is a bit off. When you are mixing...