I've made this recipe for the last 2 years for family thanksgiving dinner as a substitute for the "in the bird' stuff we grew up with. My version follows the recipe scaled down for 9 servings except for these changes: Use 10 cups stuffing mix (about 1 and 2/3 14 oz bags of Pepperidge Farm herb seasoned stuffing mix -blue label bag) and three 10.75 oz cans of Swanson's low salt chicken broth to the mix & add another 1/2 can or so during cooking to get consistency desired. I stir the mix during cooking a few times, maybe hourly. Add 1.5-2 cups each of diced celery and onions, sauteed in butter, to mix. Use 2 large eggs. Mix it all up the night before & refrigerate in covered Pam-sprayed 6 qt slow cooker. Cook on high for 45 min, then 4 hrs on low, then warm for 2-3 hours (it got done faster than I expected, but held well on warm, just got a tiny bit crispier on the very edges). Lovely bits of crusty stuff around the edges that we all liked a lot. It was too salty the first year, so eliminated the salt and went to the low salt broth, which makes it perfect. I use salted butter, which provided enough salt for my taste. Can't wait to try adding in cooked sage sausage and some dried cranberries this year!
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I've made this recipe for the last 2 years for family thanksgiving dinner as a substitute for...