Recipe: Herbed Thanksgiving Stuffing (crock pot)

HERBED THANKSGIVING STUFFING

"As the author of The Turkey Cookbook, I can "talk turkey" with authority. I am a firm believer of not stuffing the bird with bread stuffing. (I stuff mine with a light flavoring mixture of vegetables and herbs.) Bread stuffing adds extra poundage and bulk to the bird, making it difficult to judge the roasting time accurately. To solve the problem of where to cook the stuffing, simply make it in the slow cooker. For the best flavor, use a homemade turkey stock, made from the turkey giblets simmered in some store-bought chicken broth with an onion and a carrot."

8 tablespoons (1 stick) unsalted butter
2 large onions, chopped
3 medium celery ribs chopped
1 medium Granny Smith apple, chopped
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons crumbled sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
1 1/2 cups turkey or chicken stock, preferably homemade

In a large skillet, melt the butter over medium heat. Add the onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.

In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing LIGHTLY into a buttered 3 1/2-quart slow cooker.

Cover crock pot and slow-cook on HIGH (300 degrees F) for 1 hour. Reduce the heat to LOW (200 degrees F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)

Makes 10-12 servings
Source: The Slow Cooker Ready and Waiting Cookbook by Rick Rodgers