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The ultimate stuffing recipe


By Accountants can cook? (Visit website)



OK, so yesterday we discussed that I do not stuff my turkey with the traditional bread stuffing, opting instead for lemons, onions, garlic and herbs. Now, that's all fine and dandy, but in my house growing up the coveted food coming out of the kitchen was not the turkey, but that bowl of stuffing that was barely enough for the 4 people sitting around the table.

Fear not - I have finally found the perfect stuffing recipe! Now, there were a few little hiccups along the way, but I worked those out as I'll tell you later on in the post. I will start off by saying I used french bread which I think is too light for this recipe. At Christmas I'll opt for a heavier whole wheat bread.

The key to your stuffing..................pull out the slow cooker. Yes, that's right....your slow cooker.

Melt 1 cup of butter into your frying pan.

Add 2 cups each of chopped onion and celery and sliced mushrooms.

Mix this in with your dried bread, along with some spices and chicken broth and a couple of beaten eggs and dump into your slow cooker. Cook on high for 45 minutes and then low for 4 - 8 hrs. It is seriously that easy. No babysitting and the slow cooker does all the work.
The only issue I had was mine seemed soggy. Not sure if the 4 1/2 cups of broth was too much, or if it was using french bread that did it.

After a few minutes of panic, I opted to throw the stuffing into the oven for 30 minutes while the turkey rested (it had a long day) and was carved. This did a great job of drawing out the extra moisture and made for a delicious stuffing.....of which there is lots left for the next day!

You can find the recipe HERE.






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