Stuffing has to be my favorite Thanksgiving food, especially the stuffing that’s cooked inside the turkey. Since I made Cranberry Hazelnut Turkey Wellington instead this year, I decided to give this slow cooker version a try. Yes, the turkey Wellington had stuffing, but, as a friend pointed out, you can never have too much stuffing. I was also quite taken by the fact that it could cook without intervention in my crockpot. No oven time required, and we all know how precious that is when making a big dinner.
I hope you swoon as much as I do each time I scoop lovely, savory stuffing onto my plate, giving great thanks for the deep blessings in my life, which certainly includes the opportunity to feast with those whom I love dearly!
I was torn between making bread cubes and buying them. I had to go for the convenient option of buying them. My mom always went that route, and her stuffing was the best! She always found them unseasoned, but I was only able to find seasoned. I bought 2 bags and ended up using 1 1/2 bags to get 7 cups of bread cubes.
I was very pleased to see options for using fresh or dried herbs. Fresh is preferable, but they can be pricey. Fortunately, I had some fresh thyme and rosemary on hand, and I used dried sage. I also liked the option of using turkey or chicken stock. Turkey stock would have been most fitting, but I wasn’t able to find it. Good thing chicken is always on the store shelf.
This was by far the easiest dish to prepare out of all my Thanksgiving recipes. It only took 10 minutes to prep and 14 minutes to sauté and mix. The rest was hands-off cooking in my crockpot for 4 hours on low. I had this recipe going first because of the long cooking time, and having a crockpot that automatically switches over to warm when the cooking is done was so convenient.