This stuffing does so many things right, but here's what really sets it apart: adding a sweet, tart, apple to balance out the savory flavors. Truly a stand-out stuffing recipe.
8 tablespoons unsalted butter
2 large onions, chopped
3 medium celery ribs chopped
1 medium granny smith apple, cored and chopped
1/2 cup chopped fresh parsley
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried marjoram
1 1/2 teaspoon crumbled sage
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound stale bread, cut in 1-inch cubes
1 1/2 cup turkey stock (or chicken stock)
Grease a 3-4 quart crock pot.
Combine the butter, onions, celery, and apple in a large skillet over medium heat. Cook, stirring frequently, until the onions are soft. Remove the skillet from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.
In a large bowl, combine the bread cubes and onion mixture. Stir in the turkey stock until the bread cubes are moistened and the mixture is well combined.
Place the stuffing in the greased crock pot, packing it lightly. Cover the crock pot and cook on high heat for 1 hour. Turn the heat to low and cook for 2-3 more hours or until heated through. You can keep the stuffing in the crock pot on the warm setting for serving if desired.
Use a mix of fresh and dried herbs for a more nuanced flavor.
Try different apple varieties for varying levels of sweetness and tartness.
For an extra savory kick, saute some chopped bacon along with the vegetables.
Always taste and adjust seasoning before serving the stuffing.
For an aromatic touch, add a bay leaf to the crock pot while the stuffing cooks. Just remember to remove it before serving.
While stale bread is ideal as it absorbs moisture better without becoming mushy, you can use fresh bread. If you do, allow it to sit out for a few hours or toast it briefly to dry it out a bit before using.
Any bread with a strong structure works well, such as sourdough, French, or whole wheat. Avoid overly soft bread like sandwich bread, as it may become too mushy.
You can prepare the stuffing in advance by cooking the onion, celery, and apple mixture. Store it in an airtight container in the refrigerator and combine with the other ingredients and cook in the crock pot on the day you plan to serve it.
You can use chicken stock, vegetable broth, or even water mixed with seasoning for a lighter option. Keep in mind this will change the flavor slightly.
The stuffing is done when it is heated through and the flavors have blended. You can also test it by making sure it's hot in the center.
You can bake the stuffing in a greased baking dish at 350 degrees F for about 30-40 minutes, or until it's golden brown on top and heated through.
Feel free to add nuts, dried fruits, or other vegetables like mushrooms or carrots.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Allow it to cool completely, then store in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
Reheat stuffing in the oven at 350 degrees F until heated through, adding a splash of broth if it seems dry. You can also reheat it in the microwave, but it may dry out more quickly.
Crock Pot: A 3-4 quart crock pot for cooking the stuffing.
Large Skillet: Used for cooking the onions, celery, and apple together until softened.
Measuring Cups and Spoons: For measuring ingredients such as the parsley, rosemary, and turkey stock.
Knife: A sharp knife to chop the onions, celery, and apple as well as to cut the stale bread into 1-inch cubes.
Cutting Board: To provide a stable surface for chopping the vegetables and bread.
Large Mixing Bowl: For combining the bread cubes with the cooked onion mixture and adding the stock.
Wooden Spoon or Spatula: For stirring the ingredients in the skillet and mixing everything in the large bowl.
Roasted Turkey: Serve the stuffing alongside a beautifully slow roasted turkey to create a classic Thanksgiving platter.
Cranberry Sauce: A dollop of tangy red wine cranberry sauce on the plate adds brightness and complements the savory, herby notes of the stuffing.
Gravy: A rich giblet gravy or mushroom gravy drizzled over the stuffing provides some umami flavors that enhances the overall taste.
Green Bean Casserole: Green bean casserole brings in creamy and crunchy textures that balance the softness of the stuffing.
Apple-Cider Glazed Carrots: Sweet carrots glazed with apple cider pick up on the apple in the stuffing.
Roasted Brussels Sprouts: These crispy sprouts provide a delightful contrast in texture and a slight bitterness that complements the sweetness of the stuffing.
Stuffed Acorn Squash: Hollow out acorn squash and fill it with a mixture of the stuffing, perhaps adding some nuts for crunch.
Creamy Potato Mash: Smooth, buttery mashed potatoes create a comforting side that pairs well with stuffing's chunky texture.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
October 29, 2013
I buy 2 turkey wings and brown them after I pierce them a bite to get juices flowing and place on top of dressing in crock pot to get additional turkey flavor. For those who like crispier, I scoop some of the stuffing from crockpot after it is cooked and put into muffin tin and broil lightly. Place on tray for individual servings. People have it crispier or moist anyway they like it Some like it moist, some crispier but everyone loves this recipe!
October 21, 2013
I live in a very tiny apartment in NY and was limited on oven space. I found several slow cooker recipes for stuffing, but decided on this one. It tasted good.
December 15, 2008
This stuffing was very easy and had a wonderful taste. There was none left after dinner!