First of all, Happy Thanksgiving! I thought that I’d share my favorite stuffing recipe….it can be used in the slow cooker if you are wanting to save on oven space, or in the oven in a casserole dish.
(I am actually preparing this post several days ahead of time, so I’m not even sure if Sandra is going to have her Slow Cooker Thursday meme today, but if she is, you can click on the banner above to share your own recipe or to see other crockpot recipes)
Here is the recipe that I have made the past couple of years.
8 cups stale bread (I use 3-4 different types….I use 1 cup of rye, and then the rest of it is a mixture of sourdough french bread, whole wheat bread, cornbread)
2 stalks celery diced
1 medium yellow onion, diced
1 large apple, diced (I prefer to use a tart apple)
1/2 cup dried cranberries
1 tsp sage (I usually use just a little more, because I LOVE sage)
1 tsp thyme or marjoram
salt and pepper to taste
enough chicken or vegetable stock (this year I will use my homemade vegetable stock) to make the mixture moist.
Saute onion and celery in a little bit of water or oil or butter until translucent and softened.
In a very large bowl combine all ingredients.
Cook in a large crockpot on high for 3-4 hours.
Variations: You could use sausage and/or nuts in this also if you like. I occasionally use toasted pecans….YUMMY!!!!!!
Stuff into bird (or bake separately in casserole for 45 minutes at 350 degrees).