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Slow Cooker Stuffing

Reviewed: Dec. 7, 2011
I left out the marjoram and mushrooms and only put enough broth in to moisten the mixture. After cooking for a few hours(as the edges browned), I added a bit more. Total, I used less than two 12 oz. cans of broth. About an hour before we ate, I drained the liquid and cooked uncovered on high. Crispy on the outside, perfect, non-mushy consistency on the inside. This was the first dish gone and people fought over the last piece! I will try a crock pot liner next time for even easier clean-up.
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