I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my office holiday luncheon and scaled it down to 8 servings for meals at home. I have had four years to perfect this recipe, so here are some tips.
This stuffing is very, very moist so use the butter and chicken broth sparingly.
1 cup of butter is 2 sticks - I only use 1 stick for 25 servings (two sticks left a butter layer across the top).
Also, I use only enough broth to just moisten the bread - I used the stated amount one year and ended up with stuffing soup (which everyone still said tasted wonderful).
If I use mushrooms, I use canned. I have omitted the mushrooms and added shredded carrots that I cooked with the onions, etc. I also shred the celery.
I omit the marjoram and add rosemary.
Handling such a large amount of bread cubes can be unwieldy, so I put half of the bread directly into the slowcooker, follow the directions in Step 2 using half of all the ingredients, moisten with a just enough broth, and toss lightly. Then I do the same thing with the remaining ingredients in a large bowl, which I then combine with the other half in the slowcooker.
Like some others, I only needed to cook this about 45 minutes on high and 3-4 hours on low.
All-in-all a very nice recipe that I was able to easily change to fit my tastes. When I take this to my office luncheon, there is never any left to take home!
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I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my...