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My mom adapted her stuffing recipe years ago to use in a slow cooker, and that’s the basis for this recipe. It’s perfect for the holidays – it frees up oven space for roasting pans, it neither burns nor dries out, and the flavors only intensify with time.
Stuffing – my family calls it filling – has always been my favorite part of a holiday meal (besides the mashed potatoes, maybe). My family tears the bread together, chops the veggies together, and then we smell it cooking for hours.
Making it in the slow cooker is even better. We still get the togetherness of tearing and seasoning, even the great smell, but without the hot-oven-stirring or the fear of burning the bread. It can even be made ahead!
Making our stuffing this way has totally simplified our holiday meal. I hope that you like it, too!
How do you make your filling?
