Until recently, I’ve always called this food stuffing. However, I learning that stuffing is made inside the bird, whereas my recipe in made in a crockpot, so technically this is dressing. Essentially though, it’s the same thing. Since I live in the Midwest, I will keep calling it stuffing. It took me a few years to find a recipe that went in a crockpot and still tasted good. There were many recipes that got thrown out to the chickens. I was almost certain that I’d always have to use StoveTop!
I normally bake my own bread, but for this, I use store bought white bread. Most people prefer that. I have always doubled this recipe and it’s enough for a big crowd. Although, quite honestly, I’m not sure I know how to cook for a small crowd anymore.
1 loaf old bread, cut into cubes or 10 cups.
1/2 cup butter
1 cup onions, chopped
1 cup celery, chopped
2 1/2 tsp poultry seasoning
1 tsp salt
1/2 cup – 1 cup chicken broth
Melt butter in skillet over medium heat. Cook onion and celery until soft.
In crockpot, combine bread cubes, seasonings, and veggie mix. Start with adding 1/2 cup broth to moisten. Add more if needed. Cook on high for 1 hour then reduce to low and cook for 4 hours.
If you prefer other spices, add them! Thyme is a big one, I usually add a bit of this, just a shake or two. Parsley, sage, and rosemary are pretty typical too.
To make this easier for thanksgiving day, prep all ingredients the day before and then throw together the day of. This recipe is the perfect companion to my turkey because they both require a high setting for one hour and then a low setting for 4 hours. Start them both at the same time to make things easier.