If you prefer an unstuffed bird (or are cooking only the breast), are feeding vegetarians, or your oven space is at a premium on those days when you’re charged with preparing a turkey dinner, pull out your slow cooker and put it to work on the stuffing. (This is also great solution if your family, like ours, always devours more stuffing than the bird will accommodate.)
Slow cookers are great for stuffing, heating it through gently while keeping it moist. A couple of beaten eggs will help bind it together, but are optional. This is a good basic recipe; feel free to add herbs, cranberries, pecans, cooked sausage or whatever else you like in your stuffing.
Slow Cooker Stuffing
2 Tbsp. olive or canola oil
1/4 cup butter
2 onions, chopped
6 celery stalks, chopped
4 garlic cloves, crushed
12 cups (about 2 large loaves) crusty white bread, cubed or torn into chunks
1 Tbsp. sage (or to taste)
1 tsp. thyme (or to taste)
1/2 tsp. each salt and pepper
2 eggs, beaten
2 cups (ish) chicken or vegetable stock
In a large skillet, heat the oil and butter over medium-high heat and saute the onion and celery for about 5 minutes, until soft. Add the garlic and cook for another minute or two.
In a large bowl, combine the bread cubes, onion and celery, spices, salt and pepper; add the eggs and enough broth to moisten.
Spoon the mixture into a slow cooker; cover and cook on high for 45 minutes, then turn the heat down to low and cook for 4 to 8 hours.
Photo credit: istockphoto/kcline