We came up with this recipe a few years ago at Thanksgiving. I played with it a bit, and found that it really didn’t matter if you cooked the onion before hand or not, so now I don’t. However at Thanksgiving we make a batch with onions and without for my picky kids. We love how easy it is, and that you can make it hours before the stress of trying to get stuff on the table, and I’m really not into trying to stuff stuffing into a bird and not getting sick from it..so this is a fabulous alternative.
Great dish for big dinners, and if your getting Thanksgiving planned, this is a great easy and clean way to stuffing for your big Thanksgiving Dinner.
12-15 ounces Package of Bagged Stuffing
5 Tablespoons Butter Melted
1 Cup Onion Chopped
1 Cup Celery Chopped
3 Cups Chicken Broth or Stock
- *I find this works better if I double the recipe and then I use either a 7 quart crock pot or two smaller crock pots.
- If you don’t want to double the recipe, use a small crock-pot.
- It is Key that as little space on top as possible be left.
- In a large mixing bowl mix all ingredients except only 2 1/2 cups of the Chicken Broth.
- Mix until the mixture is moistened.
- If you still need more chicken broth, you can use any extra you have (still saving the 1/2 cup) or use water.
- Once it’s all mixed up, pour it into the crock-pot (pots).
- Try to leave as little room at the top as possible.
- Use the remaining 1/2 cup and pour along the sides of the crock-pot to add more moisture.
- Check every hour or so, just eyeballing, if it looks like it’s getting too dry, add more chicken broth, or water.
- I have found no difference in taste to pre cook the onion on the stove top for a few minutes, but if you prefer, that is always something you can do.
- Cook for 4 hours on low.