My first stuffing! The broth amount and bread consistency are key to the success of this recipe. We went to a local Oregon bakery and picked up loaves of just baked artisan and multi-grain breads and sliced into cubes then baked at 250 for 25 minutes (checking frequently). The hearty, chewy texture of the bread was very successful with this recipe as it did not become soggy during the cooking process. We added 2.5 cups of stock (just enough to moisten) and a pound of crumbled, cooked sage sausage. I did stir it after the first hour in the pot and then occasionally during the cooking time. This was necessary as the stuffing becomes very brown on the bottom. I agree that the high setting may not be needed since all the crock pot process is doing is re-incorporating the bread with the stock and other flavors. Many of the 17 folks at our dinner were interested in how this recipe would turn out and we were all pleased with the results.
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