Stuffing is one of my all-time favourite dishes. I could eat this all day, every day if it weren’t so full of butter.
Recipe adapted from: http://allrecipes.com/recipe/13571/slow-cooker-stuffing/
Servings: one big tray!
- 1 loaf of sliced plain bread (cheapest one will do) (or 12 cups dry bread cubes)
- 1 cup salted butter
- 2 cups finely diced onion
- 2 cups finely diced celery
- 1/4 cup finely chopped fresh parsley
- 12 oz sliced mushrooms
- 1 tsp poultry seasoning
- 1.5 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp ground black pepper
- Chicken broth as needed (~3-4 cups)
- 2 eggs, beaten
- Dehydrate your bread. Omit this step if you’re using dry bread cubes: Preheat oven to 180˚C (350F). Slice the entire loaf of bread into cubes. Place evenly on baking tray (may need to split it up between a few trays so they get evenly toasted) and bake until the cubes are hard and crispy, flipping over once (~10mins). Do this for all of the bread cubes. Alternatively, you can just cube them and leave out to dry/stale – but this may take one or two days. Put dehydrated bread cubes in a large mixing bowl.
- Preheat oven to 175˚C (350F).
- Melt butter in a pot and cook onion, celery mushroom and parsley. They’re cooked when you can break the pieces easily with a spoon. Once cooked, turn off heat and spoon vegetables over the bread. Mix immediately (don’t let the bread get soggy!).
- Season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Pour in the butter liquid from the pot. Mix well. Don’t let liquid sit on bottom of bowl!
- Add ONLY enough chicken broth to MOISTEN the bread crumbs (too much will result in mushy stuffing). Mix well. Add in the eggs.
- Once everything is incorporated, transfer the mixture to a large baking tray and bake uncovered for 45mins to 1hr.