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If you're hosting a big Thanksgiving dinner this year, add this simple, slow-cooked stuffing to your menu to ease entertaining. This recipe comes in handy when you run out of oven space at large family gatherings. I use it often. —Mrs. Donald Seiler, Macon, Mississippi
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Originally published as Stuffing from the Slow Cooker in Light & Tasty October/November 2006, p30
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Reviewed on Nov. 26, 2011 by joedebfry
I must have done something wrong, though I measured and followed directions. Stuffing was mushy; we threw it out.
Reviewed on Nov. 23, 2011 by lurky27
Oh so easy & delicious! I used all wheat bread & 2 real eggs. Instead of poultry seasoning I used 1/4 tsp each of ground ginger, rosemary, oregano, & marjoram. I'll double everything next time to make a bigger batch in my 5 quart slow cooker.~ Theresa~ Theresa
Oh so easy & delicious! I used all wheat bread & 2 real eggs. Instead of poultry seasoning I used 1/4 tsp each of ground ginger, rosemary, oregano, & marjoram. I'll double everything next time to make a bigger batch in my 5 quart slow cooker.
~ Theresa
Reviewed on Nov. 13, 2011 by tharperk
The key to this recipe is patience and faith - both of which I am lacking. :) Trust in the time and cooking temp....it does have a lovely flavor. We added sauteed apples to the celery/onion mixture and then added some cranberries which really added a nice touch to the stuffing.
Reviewed on Nov. 08, 2011 by jmscoker
What a great way to give your stove/oven some space. This worked great for 2010 Thanksgiving, and we're doing it again this year.
Reviewed on Sep. 29, 2011 by trixieup
Great recipe, and it makes the Thanksgiving meal prep that much easier.
Reviewed on Jul. 05, 2011 by Margecancook
This is very good and very easy. I have always used torn pieces of toast instead of day old bread cubes and it worked perfect in this recipe. I did not use sage, but that is only a matter of preference.
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