Friday, November 15, 2013

Harvest Crock-Pot Stuffing

I came up with this recipe last year for Thanksgiving. My oven was over run with other foods and I wanted everything hot at the same time... so enter crock-pot! I am not a huge stuffing fan, never have been, Daddy and Bean on the other hand love love love it! So here is what I created for them! I posted this on my recipe blog last year, but thought it deserved a second post here...Enjoy!


Ingredients:
1 cup butter
2 cups chopped onion
2 cups chopped celery
12 ounces fresh mushrooms, sliced
1 cup chopped apples
1 cup dried cranberries
12 1/2 cups dry bread cubes
2 teaspoon poultry seasoning
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3-4 cups chicken broth
2 eggs, beaten
2/3 cup chopped pecans

Method:  
Melt butter in a skillet over medium high heat. Cook onions, celery, and mushrooms, in butter, stirring frequently. Once almost cooked add the chopped apples and dried cranberries, cook for a couple more minutes. Spoon cooked vegetables and remaining butter over bread cubes in a very large mixing bowl. Season with poultry seasoning, thyme, marjoram, salt and pepper. Pour in enough broth to moisten well, and mix in eggs. Stir in chopped pecans. Transfer mixture to crock-pot, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours. ENJOY!

1 comment:

  1. Thus looks amazing! So going to give this a whirl!

    ReplyDelete