Yikes, long time, no post. It's not that I'm totally out of ideas...it probably has a little more to do with the fact that I'm too lazy to take pictures of our food. But despite my long hiatus from blogging, I'm actually on time/early with a Thanksgiving post!
I love pretty much all the food at Thanksgiving and this year, it'll be all the favorites on our table - turkey breast, mashed potatoes (I'm trying roasted garlic ones this year), a roasted vegetable (probably Brussels sprouts), cranberry relish and pecan pie bars. And, of course, stuffing, which is probably at the top of my favorite T-day foods list.
My mom always has a classic celery and mushroom stuffing at Thanksgiving and this is exactly what that is. But it's made in the slow cooker which is definitely a bonus! It's easy to do and it doesn't require precious oven or stovetop space. I made this last year for myself and my husband and we loved it so much that it'll definitely be mainstay each year for us. This year, I made it for my husband's Thanksgiving potluck at work last week. So I've already eaten a fair share of stuffing but I have to admit, I'm still looking forward to having it on Thursday.
This recipe does require a bit of tweaking to adjust to your needs. The amount of liquid needed depends on the dryness of your bread, so you'll have to taste and adjust as it cooks. I recommend starting with 2 cups of chicken broth and adding extra only if your stuffing is dry.
Slow Cooker Celery & Mushroom Stuffing
Taken from: AllRecipes
- 6 tablespoons butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley (optional; I omitted)
- 8 ounces sliced mushrooms
- 12 cups dry bread cubes (you can use fresh instead -- just use a little less chicken broth)
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chicken broth, plus more if needed
- 2 eggs, beaten
- Melt butter in a large skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
- In the slow cooker, add bread cubes. Spoon cooked vegetables over bread cubes. Season with poultry seasoning, salt and pepper, and stir gently to combine.
- In a medium bowl or measuring cup, combine 2 cups broth and 2 beaten eggs. Pour the broth mixture over the bread cube mixture and stir gently to moisten.
- Cook on low for 3 hours. At this point, check your stuffing (you can also check before this point, too) to see if you need to add more chicken broth (if you do, add 1/2 cup at a time). Continue cooking for an additional 1-2 hours, checking again if necessary.