Wednesday, November 24, 2010

Slow cooker stuffing recipe

If, like us, you only have a single oven, cooking stuffing in the slow cooker on Thanksgiving or Christmas is a great idea! I think most stuffings could be adapted to work like hti and I'll be experimenting again in a month but, for now, here's a variation on our "house" stuffing", adapted for the slow cooker.

Ingredients for 10:

50 g butter
2 chopped onions (about 1 cup)
2 sticks celery, chopped
6 oz/ 150 g mushrooms, chopped
6 cups dried bread - I used an entire French baguette for this and made cubes about 1 1/2 cm or 1/2 inch wide
1 tsp ground allspice
1/2 tsp dried thyme
1/4 tsp dried marjoram
1 tsp salt (I used celery salt)
1/2 tsp ground black pepper
250 - 500 ml/1-2 cups chicken broth or stock - made from cubes is fine
1 egg, beaten
1/2 cup / 100 g ready-to-eat dried apricots, chopped


Melt the butter in a frying pan/skillet and fry off the veggies until slightly coloured but not too soft.In a very large bowl, mix everything from the bread to the pepper thoroughly. Add the vegetables and mix in. Add the egg and distribute well. Finally add the broth until the bread is moistened but not sodden.

Put the whole mixture into your slow cooker and cook on Low for 5-8 hours.


The flavours in this were good  I liked the herby, fruity combination and the main flavours stayed distinct which was nice . The texture was nice and moist. However, this recipe was a lot breadier than I'm used to. I usually make it with about half this amount of bread and might try reducing it next time. It was perfectly acceptable like this and might exactly match your own favourite variation on stuffing but you know what it's like when you get to holiday food - some things just don't quite work unless they're your way!

Talking of which, I think you could really mix up the herbs, the spices, maybe add some dried cranberries or figs, try using cornbread etc

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