Crock Pot Stuffing

From: annlouise

On Oct 29, 2009

I followed the recipe closely, but it was way too spicy. I think I will halve the spices next time, or add more bread. I might not have had enough apple, but I did have extra celery. I didn't have the savory, and had to use dry parsley instead of fresh (about 1T), so I thought it would come out bland. I also used unsalted stock and bland bread, but it came out tasting very salty. The gravy helped it go down. I could have fit probably a double recipe in my crockpot, but next time I will spray it with Pam (I meant to do that but was out, and should have used something; it was quite sticky).

From: endeavour

On Oct 25, 2009

great recipe but unfortunately didn't have all the necessary ingredients so i don't think it came together as well as i would have liked. i'm pretty sure though that all spices and herbs included it would taste much better, having a limited spice rack i just used a pre-made "french herb" mix. also used pre-dried bread cubes bought at the supermarket and i think it would definitely taste better with different varieties of cubed loaves. tastes lovely out of the slow cooker though! thanks for the recipe!

From: * Pamela *

On Sep 9, 2004

Posted June 15, 2003, So delicious! I loved the idea of making this in my crockpot as it seems like EVERY turkey dinner dish has to take its turn in the oven. I did double the sage and the thyme and added a bit of basil as well. I used a grated macintosh apple instead of a tart apple. I then grated 2 carrots too and threw those in. I will make these again for sure. Thank you so much for suggesting this yummy dish! **edited to add that I now own two crockpots and today I made one with Smokehouse Chicken Turn Your Crock Pot Into a Smokehouse Chicken (Smoked Chicken) and made this one in the afternoon in my other one. What a great meal to come home to after my first day of classes. I even had my parent's over who were surprised that I could whip up such a tasty meal after being gone almost all day!

From: Geema

On May 5, 2003

This recipe is a great idea! My kids won't touch stuffing if I put it in the bird...too gross, they say. So, I've been simply baking it, but it sure doesn't get that nice soft texture that comes from long moist cooking. Now, they are happy with the stuffing and so am I. I pretty much followed the recipe, except I used Penzy's Poultry Seasoning instead of the spices. I'm going to try this method next time with my traditional cornbread/pecan stuffing and see how it turns out. I'm so happy you posted this recipe!