Slow-Cooker Onion-Herb Stuffing

Once upon a time, Thanksgiving meant traveling to Grandma’s house to enjoy a Norman Rockwell moment. The turkey was carved right there at the table, and the person in charge of carving the bird considered it a privilege. Fathers handed carving sets down to their sons as a right of passage. It was a time for putting away petty family squabbles, for forgiving and giving thanks for all our blessings. There was something magical about this American holiday.

Much of the magic has faded. Back then we had a strong sense of obligation and duty and tradition. We valued other people more than we valued ourselves. There was a sense of community, of belonging to something greater than ourselves. And that sense of belonging fostered within us the whole Norman Rockwell image of life. It’s why we sat down every year to watch “It’s a Wonderful Life” together, why we believed with all our hearts that George Bailey really could lasso the moon for his beloved Mary. And that deep down inside we are all good.

These days for a lot of folks, Friendsgiving has replaced the traditional Thanksgiving. I’ve got to admit, when I first heard the term Friendsgiving, I thought how sweet. When you cannot be with your family, to open your door or to have someone else include you in their Thanksgiving warms the heart. When we lived in another state, we were included in neighborly gatherings. To me, it was like the holidays of my childhood with extended family everywhere. Aunts, uncles, close family friends that you called “Aunt” and “Uncle” all gathered together – that’s what I remember so fondly. To me, Friendsgiving was that extended family. Turns out, I was wrong. Imagine my surprise to learn that Friendsgiving began as a way of celebrating while avoiding family. That’s too bad. Thanksgiving is all about family and love and communion. You don’t have to be related to feel that bond. So while the concept of Friendsgiving may have begun as an escape from family drama, the idea of sharing a meal with people face to face and having a conversation is a lovely thought.

Maybe you can bring the stuffing . . .

Slow-Cooker Onion-Herb Stuffing
6 cups day-old White Bread
6 cups day-old Wheat Bread
1 teaspoon Kosher Salt
1 teaspoon Poultry Seasoning
1 teaspoon Rubbed Sage
1/2 teaspoon Black Pepper
1/4 cup Butter
1 medium White Onion
1 cup Celery
2 large Eggs
14.5 oz Turkey or Chicken Stock

Cut day-old breads into nice-size cubes. Place cubed bread in a large bowl. Season with salt, poultry seasoning, rubbed sage and black pepper. Toss to blend. Cover loosely and let sit out overnight.

When ready to start stuffing, spray a 3-quart slow cooker with cooking spray and set aside.

Melt the butter in a nonstick skillet over medium heat. While the butter is melting, peel and chop the onion into visible chunks, set aside. Rinse and chop celery into visible chunks, set aside.

Once the butter begins to foam, add onion and celery, cook until tender.

Toss the onion mixture into the seasoned bread cubes and set aside.

In a bowl, lightly beat the egg. Add stock, whisk to blend. Pour mixture around the edge of the bread mixture, then stir to combine and coat the bread.

Transfer stuffing to the prepared slow cooker. Cover and cook on low for 3 to 4 hours or until a thermometer reads 160 degrees.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen