Re: [CHRISTMAS-RECIPE] HERBED THANKSGIVING STUFFING (Crockpot)

I am looking for a stuffing think its called french
stuffing can u help me find it it was my n laws and
she past on. She used raw hamburger and then cooked
the potatoes added seasoning and baked for hrs. I
tried to make it the other night and it lacked
something
--- KIM <red_velvet_cupcake@yahoo.com> wrote:

> HERBED THANKSGIVING STUFFING (Crockpot)
> by RICK RODGERS
>
>
> As the author of The Turkey Cookbook, I can "talk
> turkey" with authority. I am a firm believer of not
> stuffing the bird with bread stuffing. (I stuff mine
> with a fight flavoring mixture of vegetables and
> herbs.) Bread stuffing adds extra poundage and bulk
> to the bird, making it difficult to judge the
> roasting time accurately. To solve the problem of
> where to cook the stuffing, simply make it in the
> slow cooker. For the best flavor, use a homemade
> turkey stock, made from the turkey giblets simmered
> in some store-bought chicken broth with an onion and
> a carrot.
> Servings: 10-12
>
> 8 tablespoons (1 stick) unsalted butter
>
> 2 large onions, chopped
>
> 3 medium celery ribs chopped
>
> 1 medium Granny Smith apple, chopped
>
> 1/2 cup chopped fresh parsley
>
> 1 1/2 teaspoons dried rosemary
>
> 1 1/2 teaspoons dried thyme
>
> 1 1/2 teaspoons dried marjoram
>
> 1 1/2 teaspoons crumbled sage
>
> 1 1/2 teaspoons salt
>
> 1/2 teaspoon freshly ground black pepper
>
> 12 packed cups 1 -inch cubes of stale Italian
> or French bread (about 1 pound)
>
> 1 1/2 cups turkey or chicken stock, preferably
> homemade
>
>
> In a large skillet, melt the butter over medium
> heat. Add the onions, celery, and apple. Cook,
> stirring often, until the onions are softened, about
> 10 minutes. Remove from the heat and stir in the
> parsley, rosemary, thyme, marjoram, sage, salt, and
> pepper.
>
> In a large bowl, mix the bread cubes with the
> onion mixture. Tossing the bread cubes, add the
> turkey broth to moisten. Pack the stuffing lightly
> into a buttered 31/2-quart slow cooker.
>
> Cover and slow-cook on high (300 degrees F) for
> 1 hour. Reduce the heat to low (200 degrees F) and
> slow-cook until heated through, 3 to 4 hours. (The
> slow cooker will keep the dressing at serving
> temperature for up to 3 hours.)
>
>
>
>
> ~ People may doubt what you say, but they'll
> always believe what you do ~
>
>
>
>
>
>
>
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