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Herbed Thanksgiving Stuffing


Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom .

Share a recipe on your blog and go link it at her blog.



Herbed Thanksgiving Stuffing

From “Ready and Waiting” by Rick Rodgers with adaptations by Julie Kay

Serves 10 to 12. 

8 tbls. unsalted butter
2 large onions, chopped
3 medium celery ribs, chopped
1 chopped Granny Smith apple
1/2 cup chopped fresh parsley
1-1/2 tsps. dried rosemary
1-1/2 tsps. dried thyme
1-1/2 tsps. dried marjoram
1-1/2 tsps. crumbled sage
1-1/2 tsps. salt
1/2 tsp. black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 lb.) (See note.)
2 cups turkey or chicken stock

1. In large skillet, melt  butter over medium heat. Add  onions, celery and apple. Cook, stirring often, until the onions are soft, about 10 minutes. Take off heat; add parsley, rosemary, thyme, marjoram, sage, salt and pepper.

2. In a large bowl, mix  bread with the onion mixture. Tossing the bread cubes, add  broth to moisten. Pack stuffing lightly into a buttered 3-1/2-quart slow cooker. Cover and slow-cook on High for 1 hour. Reduce heat to Low, cook until heated, about 3 to 4 hours.

Note: Instead of stale French bread, I use 12 cups of Reising’s New Orleans French Bread Seasoned Crumbs.


Comments on: "Herbed Thanksgiving Stuffing" (5)

  1. Oh this looks good MJ…just perfect for thanksgiving.

  2. I’ve never had luck with homemade stuffing. But this one I might give it a try. Thank you for sharing.

  3. We must have been on the same wavelength! LOL I posted my family’s traditional stuffing recipe too and they are quite similar.

  4. I am so ready for stuffing and turkey. This sounds good.. Have a great Thanksgiving!

  5. I love stuffing! I’ll have to try this one.

    So, I’m stopping by to let you know that I’m hosting a Favorite Ingredients Friday Soup Edition recipe exchange today! I’d love it if you’d participate with one of your favorite soup recipes!

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