It was always a family tradition to fill the cavity of the turkey with bread stuffing during Thanksgiving. Naturally, I continued such a tradition in my early adult years. My entire turkey roasting experience changed when I decided to cook the stuffing in a slow cooker while the bird cooked in the oven. This not only gave me a chance to stuff the bird with other new and exciting aromatics, but it also cut the cooking time in half without overcooking.
I believe stuffing can be a very personal experience. There are so many options with seemingly hundreds of variations. This is how I cook stuffing. I encourage you to view it as a base and adjust the ingredients to make it your own.
- 2 Tbl. olive oil
- ¾ cup celery, small diced
- ¼ cup onion, small diced
- 1 cup turkey gizzards, rough chopped
- 1 Tbl. dry sage
- 1 tsp. dry thyme
- 1 tsp. garlic powder
- ½ tsp. cumin
- 2 ¾ – 3 cups chicken broth
- salt and pepper
- ½ loaf sliced white bread
- ½ loaf sliced wheat bread
- Tear the bread into large chunks and add to a large mixing bowl. Heat olive oil in a large fry pan over medium heat. Sauté the onion and celery for 2-3 minutes over medium heat, or until slightly translucent.
- Add the turkey gizzards, sage, thyme, garlic powder and cumin. Continue to sauté the mixture, or until the gizzards are slightly cooked through. Add the chicken broth and bring to a boil. Season the ingredients with salt and pepper. Pour the liquid mixture over the bread and toss until completely moist.
- Lightly coat the inside of the slow cooker with cooking spray. Add the stuffing and cook on high for 2 hours or until the internal temperature reaches 165 degrees. If cooking at same time as turkey, continue cooking on high for 2 hours and switch to low until turkey is finished. Serves 4 – 6 people.