Ahira's Hangar

Slow Cooker Holiday Stuffing

2 large packages ('more than enough to stuff a 12-14 pound turkey') Pepperidge Farms Herb Seasoned Cubed Stuffing Mix
defatted home made vegetable, chicken or turkey stock
extra light olive oil
chopped onion
crushed garlic
chopped celery
chopped green and red pepper
sliced fresh mushrooms
additional add ins (optional):
chopped nuts
simmered giblets, shredded
fresh oysters
water chestnuts

Mix stuffing mix with warm stock, according to package directions. The soup stock is substituted in equivalent amount for the butter/margerine and water liquid suggested. Remember you are making two packages, so double the amount of liquid given on the package for one package. Allow to cool while fixing vegetables.

Gently sauté the listed vegetables in the order given in the oil until tender but not colored. You can pick and choose the vegetables you want; these are our preferred mix. Measure out two cups of the sautéd vegetables and mix gently throughout the prepared stuffing. You can also mix in any of the optional additions to your taste.

Using an olive oil mister, or non-stick cooking spray, spray the oven safe crockery insert of a 6 quart oval slow cooker (my Hamilton-Beach one is oven safe to 375ºF). Put the stuffing mixture into the insert, place the insert into the slow cooker, cover, and cook on HIGH for 45 minutes. Reduce heat to LOW, and cook for 4 to 8 hours; it is ready after 4 hours but holds well on LOW up to 8 hours.

My husband has always enjoyed what he calls the stuffing 'crispies', the pieces that falls out of the cooking bird and crisps up while cooking. To mimic these, right before serving take the oven safe insert out of the slow cooker, remove the lid, and put the insert under the broiler for 5 to 10 minutes, until the top of the stuffing browns.