Crock Pot Stuffing
Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
- 1 teaspoon salt
- 1/4 cup butter
- 1 teaspoon pepper
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon thyme
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1 cup diced tart apple peeled and cored
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1/2 teaspoon savory
- 12 cups lightly toasted bread cubes
- 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
- Carbohydrate 3.17993434037446 g
- Cholesterol 12.2012500155467 mg
- Fat 4.7273449354525 g
- Fiber 0.957826485601456 g
- Protein 0.588758538740858 g
- Saturated Fat 2.95593461016232 g
- Serving Size 1 1 serving(s) (49g)
- Sodium 48.4219314552078 mg
- Sugar 2.22210785477301 g
- Trans Fat 0.349614679920549 g
- Calories 55 calories
In a large fry pan saute onions, celery and apple in butter until onion is just translucent. Stir in sage, marjoram, salt, pepper, savory and thyme. Combine vegetable mixture with the bread cubes and parsley. Toss well. Pour stock over mixture, tossing well. Spoon into your crock-pot. Cover and cook on high for one hour. Reduce to low and continue cooking for 2-3 hours, stirring every hour. As stated for Vegetarians use vegetable stock.
