Apparently, if you don’t put the stuffing in the bird it’s called dressing. I can get on board with that.

Also, North Americans also tend to make stuffing/dressing with bread cubes, rather than crumbs. Who knew! It was fun for a change.

I did it in the slow cooker due to previously mentioned malfunctioning oven at my parent’s house. And it worked really well! The slow cooker was marginally small for the vast amount of stuffing/dressing I made, but it cooked beautifully.

700g stale bread, cubed
3 large onions, chopped
340g mushrooms, chopped
2 tsp poultry seasoning
1.5 tsp dried marjoram
2 tsp dried thyme
2 tsp dried sage
300 ml chicken stock
2 eggs, beaten

Fry the onion and mushrooms until tender. Mix this with the bread and spices. Add to slow cooker. Pour in stock and eggs, and mix.

Cook for 6-8 hours.

This entry was posted in Sides and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s