Classic Thanksgiving Stuffing

When cooking in a small kitchen, it’s important to use your resources and plan ahead. The stuffing will require the most cooking time so I’ll start this first using my crock pot. This is a great alternative to making stuffing in a turkey, which I won’t be able to do since I’m only making 2 legs. The recipe is adapted from a cookbook Al’s mom gave me last year for Christmas: Not Your Mother’s Slow Cooker Cookbook. This book hasn’t failed me yet! Here we go.


2 tablespoons butter

1/2 cup olive oil

2 yellow onions (minced)

4 ribs of celery (chopped)

1 large carrot (chopped)

1/2 loaf French bread

7 oz pack of seasoned stuffing mix (I used Pepperidge Farms)

1/3 cup parsley

1 1/2 teaspoons dried sage

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried marjoram

Salt and pepper to taste

1 large egg

1 3/4 cups chicken broth


Classic Stuffins:

1. Sauté onions, celery and carrot in oil in a skillet until softened. (~5 min)

2. In a large bowl, mix cubed french bread and stuffing mix. Add parsley, dried sage, thyme and marjoram and a pinch of salt and pepper. Mix.

3. Pour sautéed vegetables over bread and mix.

4. Add egg and chicken broth so that bread bowl is evenly moistened. Taste and adjust if necessary.

5. Coat slow cooker in butter and pack the stuffing lightly into the cooker. Dot with butter pieces, cover and cook on high for 1 hour.

6. Reduce slow cooker to low heat and cook until brown around the edges. (~4-5 hours)

7. EAT! Serve stuffing hot. Can sit on warm for 2-3 hours while you’re getting the rest of the meal together. Good job!

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