Crockpot Stuffing & Why I Don’t Stuff Turkey

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!

Crockpot Stuffing

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 eggs
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.



Switching From Plastic In the Kitchen

I decided to start eliminating plastic storage containers from my pantry and refrigerator. So, what to do instead? I buy peanut butter (Adams, 36 oz) which comes in large glass jars with straight sides and large mouths for easy access. Why not use these for storage? So, removing the label and throughly cleaning the insides I wrote on the jar with a Sharpy to label the contents. Sharpy markers are permanent enough not to rub off on your hand but can be removed if you change the contents of your jar or just want to rewrite it. They come in a variety of colors so you can use all one color like I did (I used black) or use different colors for different types of items. My jars with blue lids are stored in the refrigerator and those with green go in the pantry. That way if someone doesn’t know where it should be stored they can tell by the color (if they remember).

Jars for storage

Jars for storage

Most two pound bags of beans will almost fit in one of these jars. The extra goes into my bean mix jar which I use to make my 9 bean soup.

My pantry includes various types of beans, barley, alphabets for soup, brown sugar, cocoa, carob.

My refrigerator includes ground flax seed, any grain that is not whole such as steel cut oats and bulgar, popcorn, quinoa, and polenta.

For items that I store in smaller amounts I plan to use smaller jars.