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!
- 2 loaves of bread, white, wheat, or a mix of both
- 2-4 celery stems, minced
- 1 onion, minced
- 1 stick of butter
- 1/2 c. chicken stock
- salt and pepper to taste
- 1/2 - 1 t. poultry seasoning
- 1/2 t. celery seeds
- Tear the bread into small, bite-sized pieces.
- Saute the veggies into a small frying pan with the butter and seasonings.
- If you're making this ahead, put the butter mixture into the fridge. Otherwise, continue!
- Put as much of the torn bread as fits into your slow cooker. It's okay if it doesn't all fit right away - it will!
- Stir the butter mixture into the bread until it's well mixed.
- Cook over low heat for several hours or all day. The flavor will intensify as it cooks, so the longer it cooks, the stronger the flavors! I like it best after about 6-7 hours.
- As the bread cooks down, add more and stir. For a stronger, moister stuffing, add the chicken stock.
- Serve hot.