When preparing all the dishes for Thanksgiving my oven just isn’t large enough to handle everything that needs to be in there at the same time. Cooking stuffing in the crockpot freed up oven space and helped with my time frame for preparing the meal (recipe below). Although I love stuffing, when it was just my two children and I there would be enough leftover to freeze so we could have stuffing whenever we wanted.
On the advice from my father (a retired poultry science professor) I have always cooked my stuffing in a dish – not inside the turkey – using drippings from the turkey for flavor.
Why you should not stuff your turkey:
- Takes longer to cook the turkey
- May not heat thoroughly into the center of the bird (and the stuffing) increasing the chance of salmonella.
- Not enough fits inside!
2 c chopped celery
2 c chopped onion
12 c bread, cube the day before
1 t poultry seasoning
1 t thyme
2 t sage
½ t black pepper
1 ½ t salt (I use Real Salt)
2 or more cups broth (from the turkey, vegetable broth, or your preferance)
Celery and onions may be sauted in butter, oil, or broth if desired. Mix celery and onions with bread cubes. Mix seasonings, broth, and eggs. Add mixture to bread cubes. If it is too dry add more broth.
Place mixture into crockpot, cover and cook on high for one hour. Cook on low for 2 – 4 hours.
If using fresh herbs, double the amount and chop finely.
Drier bread cubes may require more than 2 cups broth.
Can be doubled for larger crockpots.