Happy early Thanksgiving! I’m so excited to celebrate tomorrow and have a 4 day weekend – Thanksgiving has always been my favorite holiday. I had grand plans to do a big recipe linkup, but life got in the way. I do, however, have my family’s classic Thanksgiving stuffing recipe to share with you today, and it’s adapted for the crockpot so you can keep your oven for the turkey! Enjoy!
- 4 sticks margarine or butter
- 4 small onions, diced
- 4 sticks celery, diced
- 1 tsp salt
- 1 tsp pepper
- 4 tsp. poultry seasoning
- 1-2 eggs
- 4 loaves bread of your choice (I use plain white bread)
- In a medium saucepan, melt the butter with the onions, celery, salt, pepper, and poultry seasoning. Simmer for about 10 minutes or until veggies are soft. Remove from heat and let cool.
- Meanwhile, cut the bread into small cubes. I usually do this about 4 slices at a time and cut into 16 cubes.
- Add the bread cubes to a large bowl (I actually usually use a 10 quart pot for this) and top with the butter mixture.
- Mix well - I usually use my hands.
- Crack an egg into your hand and mix into the stuffing. You want the stuffing to be moist but not wet - use an additional egg if you feel you need it.
- Grease the inside of a 6 qt crockpot and pile the stuffing in.
- Cover and cook on low for 4-6 hours. I recently did 6 and I think it would've been better about 5, but you may need to adjust for your crockpot and preferences.
- This turns out great, and more like the stuffing inside the bird rather than stuffing you bake, since it keeps the moisture in. Great way to free up your oven on Thanksgiving!
Filed Under: Recipes