Reply to Thanksgiving sides prepared on the stovetop or slow cooker

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[quote=Anonymous]This recipe makes a lot of dressing. You’ll need at least a 5 1/2 to 6 qt crockpot. The dressing that cooks touching the sides of the crock is crispier and the dressing in the middle is moist, so there’s a texture for everyone’s taste.

[b]Slow Cooker Stuffing [/b]

8 servings

2 T butter 
1 cup or more finely chopped onions 
1 cup or more finely chopped celery 
12 cups toasted bread crumbs or dressing mix (Pepperidge Farm - 1 1/2 (14 oz pkgs)) 
1/4-1 cup butter or margarine, melted (enough to flavor bread - 2 sticks) 
2 (8 oz) cans sliced mushrooms, drained 
1/2 to 1 cup dried cranberries and raisins 
1/4 cup chopped fresh parsley (2 Tbsp dried) 
2 tsp poultry seasoning (omit if using seasoned dressing mix) 
dash of pepper 
1/2 tsp salt 
2 eggs, beaten 
4 cups chicken stock

1. Sauté onions and celery in butter. 
2. Combine bread crumbs, onions, celery, mushrooms and dried cranberries. Add parsley and seasoning. 
3. Combine eggs and chicken stock, stir into stuffing mix. 
4. Pour into slow cooker and bake on High 1 hour, and on Low an additional 3 hours.*

*All 4 hours on low is fine if you’re not a fan of dryer, crispier stuffing.[/quote]

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