Monday, November 21, 2005

crockpot stuffing

I made this for pre-Thanksgiving, and it was good -- even better the second day, actually. I didn't measure anything, but I threw two whole big loaves of bread in so that the lid barely closed, and it cooked down a lot. I also added more chicken broth during the stirring after at the first hour.

It's from, with which I am increasingly enamored; the person who posted there got it from the Calgary Herald. What could be better at Thanksgiving than stuffing from Canadians?

2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apples, peeled and cored
1/4 cup butter (you don't need that much)
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or vegetable stock

In a large fry pan saute onions, celery and apple in butter until onion is just translucent.

Stir in sage, marjoram, salt, pepper, savory and thyme.

Combine vegetable mixture with the bread cubes and parsley.

Toss well.

Pour stock over mixture, tossing well.

Spoon into your (greased) crock-pot.

Cover and cook on high for one hour.

Reduce to low and continue cooking for 2-3 hours, stirring every hour.

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