I'm making the stuffing tomorrow, and I found a recipe for making it in the crockpot. A good idea, I think. It'll free up the oven and also stay nice and moist. It's also from the Calgary Herald, so how great is that?
http://www.food.com/recipe/crock-pot-stuffing-49609Crock Pot StuffingBy Dib's on December 22, 2002
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Servings: 10
"Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas."
Ingredients
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apples, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Directions
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated, for vegetarians use vegetable stock.