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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.
5 Quart Crock-Pot
7 Quart Crock-Pot
hours on LOW
hours on LOW
12 – 15
(Canned or homemade)
*I find this works better if I double the recipe and then I use either a 7 quart slow cooker or two 5 quart slow cookers.
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.