We hate mushrooms at my house, so leave them out entirely. I have modified it with some ingredient changes for the holidays. Have made this recipe a dozen times over the last year and it is great every time. By adding a drizzel of broth as needed throughout the cooking process it turns out perfect every time. I use dried cubes from the bag and it works great every time. I also crack the lid about half way for the llast hour of cooking. This comes out better when I cook it in my oval cooker, rather than my deeper round one. I also think that the consistency may have something to do with the surface area of your slow cooker. It clearly says to add just enough broth to moisten at the beginning. The folks who ended up with soupy dressing must be new to cooking or something. I tried this recipe last year and it was a big hit. We do a deep-fried turkey, so is just a wonderful recipe for us. Turns out perfect every time and I don't have to get up super early to cut up and saute the veggies. Then I put it in the crock on high for an hour and then turn it to low until lunch. I only use the chicken broth as needed, so it doesn't get too mushy. In the morning I grease the crock, chop up an apple and mix it in along with the eggs. I cover the bowl and keep it cold overnight. I put that on top of the bread cubes and mix in all the spices and about a half cup of dried cranberries. Then I melt the butter in the same fry pan and cook the onions, celery, mushrooms and parsley. The night before Thanksgiving I put the bread cubes into a huge mixing bowl then I brown up some pork sausage and throw it on top of the bread cubes. Because I am so busy on Turkey day I've started to do a "make ahead" version of this. My family just LOVES it because it doesn't turn out mushy like most stuffing recipes.
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