Crock Pot Stuffing
Recipe: #1327
October 25, 2011
Categories: Celery, Onions, Christmas, Easter, Thanksgiving Slow Cooker, more
"I have tried a number of recipes for this and, after a lot of adjustments, came up with this simple one that I like a lot"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (511.9 g)
- Calories 243.3
- Total Fat - 15.3 g
- Saturated Fat - 3 g
- Cholesterol - 62.1 mg
- Sodium - 1906.5 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 1.3 g
- Sugars - 0.4 g
- Protein - 17.1 g
- Calcium - 69.4 mg
- Iron - 2.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Partially dry 1 loaf bread by putting slices on rack in oven and leaving at low temperature for an hour or so. Then cut into approximately 1/2" cubes. Put in large bowl.
Step 2
Saute celery and onions in butter until translucent. Mix in salt, pepper, and poultry seasoning. Pour over bread cubes and toss to coat well.
Step 3
Beat the 2 eggs into the chicken broth (if made from scratch let it cool enough not to cook the eggs), pour over bread cubes, mix well but carefully so as not to make mush. Spoon into crock-pot. Cook on high 1 hour, turn to low and cook for 3-4 hours, checking occasionally. If it looks too dry add a little more broth or water.
Tips
No special items needed.
0 Reviews
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