Maggie’s Monday Meals

Maggie’s Monday Meals

Most of us use our crockpot to cook one or two dishes for Thanksgiving. But did you know that you can cook almost an entire Thanksgiving dinner in the crockpot?   Leave it to me to come up with a plan! Last week I featured a turkey breast in the crockpot and today it’s stuffing!  This traditional stuffing recipe cooks perfectly in your crock pot. If you’re roasting the big bird in the oven, you can start this in the crock pot and everything will be ready by dinner time.  Enjoy!
It’s not too late to enjoy all the savings in the Handy Foods Thanksgiving sales flyer.
Crockpot Stuffing

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 12 cups cubed day-old crusty bread
  • 1 teaspoon marjoram
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14-1/2 ounce) can chicken broth or vegetable broth
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
Directions

Turn the slow cooker to the sauté setting.***

Cook the onion and celery in the butter until the vegetables are tender, about 5 minutes. Once the vegetables are cooked. Turn off the slow cooker while preparing the next steps.

Add the bread cubes, marjoram, rubbed sage, dried thyme, salt, and pepper. Toss to combine with the onion mixture.
Pour over the bread mixture and toss to coat. Cover and turn the slow cooker to low. Cook for 3 hours or until an instant-read thermometer reads 160 degrees F.
When ready to serve, sprinkle with chopped fresh parsley.
**If your slow cooker does not have a sauté setting, the vegetables can be sautéed on the stovetop and then transferred to the slow cooker.
You can saute the vegetables and stir in the bread cubes and spices the night before. Then cover and store the crock pot insert in the refrigerator until the next day.