I must confess, I’m not usually a big fan of homemade dressing/stuffing. (Technically, this is a dressing, since it isn’t being stuffed into the bird, but I will probably always call it stuffing out of habit.) It always seems to be too wet or too dry, or to full of rosemary, or something else that leaves me disappointed. Not this time. This is a very simple recipe, and it even is cooked in the slow-cooker (I found that I preferred it when I crisped up the top in the oven for a bit before serving). I LOVE the addition of the mushrooms. I will probably double the mushroom quantity the next time I make this…do as you wish, and have fun! We also tried out a great use for the leftover dressing/stuffing for a breakfast recipe…Thanksgiving Eggs: a sort of “Black Friday Breakfast”, if you will. Give it a try! I hope you like it as much as we did!
Credit:Taste of Home-Thanksgiving, November 2009
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms (or 2 cups if you’re like me!)
1/2 cup butter, cubed
1/2 cup minced fresh parsley
2 teaspoons rubbed sage (I used fresh)
2 teaspoons dried marjoram (I used fresh)
1 teaspoon dried thyme (I used fresh)
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread (I used ciabatta- delicious!)
6 cups cubed day-old wheat bread (Again, used ciabatta.)
1 can (14.5 ounces) chicken broth
1. In a large skillet, saute the celery, onion, and mushrooms in butter until tender.Stir in the seasonings.
2. Place the bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth.
3. Transfer to a 3-quart slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.
**If you would like your stuffing to be a bit crispy on top- Remove from slow cooker and place in oven-safe baking dish. Place in hot oven until top is slightly crispy, or to your liking…about 10 minutes. Serve and enjoy!
What to do with leftover stuffing/dressing?
Make breakfast! You’ll be hungry from all that Black Friday shopping, if that’s your thing.
Credit: Thanksgiving-How to Cook it Well by Sam Sifton
2 tablespoons unsalted butter
3 to 4 cups leftover Thanksgiving dressing/stuffing
6 large eggs
4 tablespoons grated Cheddar Cheese (I recommend Aged White Cheddar)
~Preheat the oven to 400 degrees F. Use the butter to heavily grease an 8-inch square baking pan. Spread the leftover dressing into the prepared dish. Using the back of a spoon, press 6 indentations into the top of the dressing to create little reservoirs into which you will later crack the eggs. Place the pan into the oven to heat for 10 to 15 minutes.
~Remove the heated dressing from the oven and crack the eggs into the indentations. Sprinkle with the grated cheese and return to oven to bake until the eggs are just set, approximately 8 to 10 minutes. Serve with hot sauce and coffee.
Delicious, and so easy. Two things to be thankful for.