An easy stuffing recipe that you can make without using your oven!
- 12 c. torn bread chunks, about 1 inch pieces (preferably from a crusty, dense loaf)
- 1 stick (1/2 c.) unsalted butter
- 2 large eggs
- 1 tsp. Kosher salt (see note)
- 1 tsp. dried thyme
- 1 tsp. dried rubbed sage
- 1 c. chopped onion (about 1/4 inch pieces)
- 1 c. chopped celery (about 1/4 inch pieces)
- 1 c. chopped white button mushrooms (about 1/4 inch pieces)
- 2 – 3 c. chicken or turkey broth (can substitute vegetable broth)
- garnish: fresh chopped parsley (optional)
**Do ahead step** Tear bread into about 1 inch pieces. Spread out onto a baking tray and allow to dry out, uncovered, overnight. Or, if you don’t have time, place the baking tray of torn bread chunks into a preheated 250 degree oven for 20 minutes. The outsides should be very dry, but the interior should still have some softness remaining.
1. Generously spray the interior of a crock pot or slow cooker with nonstick spray.
2. Cut the butter into chunks and place into a large, microwave-safe bowl. Microwave on high for 30 seconds, stir, and microwave again in 15 second increments, stirring in between, until just melted.
3. Add the salt, thyme, sage, eggs, and chopped vegetables. Stir to combine.
4. Add the dried bread chunks and toss together using hands or a wooden spoon until wet ingredients are absorbed evenly into the bread.
5. Drizzle about 1 1/2 c. broth over the top of the bread chunks and toss again until absorbed. Add additional broth in small amounts until the bread starts to slump in the bowl but before the bread chunks are completely saturated with broth, tossing as you add. The bread chunks should look softened but should still hold most of their shape. You will likely need about 2 1/4 – 2 3/4 c. broth, but the exact amount will vary based on how dry and dense the bread is and your personal preference.
6. Place the stuffing into the greased crock pot, spreading the top out evenly. Cook on high for 2 hours. After 2 hours, check the stuffing. If you want the sides of the stuffing to be more crunchy, cook for an additional 15 – 30 minutes on high.
7. When ready to serve, garnish with chopped parsley (optional).
If using fine grain salt, use a little less than 1 tsp.
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