I’m focussing on what I’m going to cook at Christmas today because I am so behind on everything else that going to my happy place (a.k.a. the kitchen) is the only way I can deal with the stress! Stuffing is my absolute favourite part of Christmas dinner and I usually cook at least two types. If, like us, you only have a single oven (one day I dream of a double….sigh!), cooking this slow cooker stuffing recipe on Thanksgiving or Christmas is a cracking idea. Just put it on and forget about it.
Most stuffing recipes can be adapted to work like this but, for now, here’s a variation on our “house” stuffing”, adapted for the slow cooker. I think it was originally a Good Housekeeping recipe so you know it’s going to work.
Ingredients for 10 (but leftover stuffing in sandwiches is awesome so cook this much anyway!):
50 g butter
2 chopped onions (about 1 cup)
2 sticks celery, chopped
6 oz/ 150 g mushrooms, chopped
3 cups or about 2 cereal bowls full of dried bread – I used half a French baguette for this and made cubes about 1 1/2 cm or 1/2 inch wide
1 tsp ground allspice
1/2 tsp dried thyme
1/4 tsp dried marjoram
1 tsp salt (I used celery salt)
1/2 tsp ground black pepper
250 – 500 ml/1-2 cups chicken broth or stock – made from cubes is fine
1 egg, beaten
1/2 cup / 100 g ready-to-eat dried apricots, chopped
Melt the butter in a frying pan/skillet and fry off the veggies until slightly coloured but not too soft.In a very large bowl, mix everything from the bread to the pepper thoroughly. Add the vegetables and mix in. Add the egg and distribute well. Finally add the broth until the bread is moistened but not sodden.
Put the whole mixture into your slow cooker and cook on Low for 5-8 hours.
The flavours in this were good I liked the herby, fruity combination and the main flavours stayed distinct which was ideal. The texture was beautifully moist and I loved being able to forget about it while I cooked everything else. Talking of which, I think you could really mix up the herbs, the spices, maybe add some dried cranberries or figs, try using cornbread etc. I think this is how I’ll cook any bread-based stuffing in future. I’ll also be making a pork, pecan, chilli and apricot recipe I absolutely love – also a riff on a Good Housekeeping classic.