Kristine Larson saysMy recipe is very similar, Read More +Also this year I am going to brown a couple chicken breasts and put them on top the dressing to finish cooking in the slow cooker as there are going to be a couple unplanned for guests at the table. I plan to slice them like the whole large chicken I'm cooking and just slip them on the platter hoping the won't notice.😉I usually make stuffing the traditional way and cook it in the oven or in the bird. Tried this for the first time this Thanksgiving and it came out great. I added a 24 oz. Jimmy Dean sausage and used store bought turkey stock for the liquid. I found I had to add 2+ more cups of liquid to get it to the moist consistency that you get when cooking it in the bird. I stirred it and added stock each hour. I always use white stuffing bread which is sold in the stores around here at Thanksgiving. It's nothing but a plain, just my memories of watching him make it so many times.For everyone below who is saying too salty, does it realy make a difference in the taste.
Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. If you run out of time, 1/2 cup fresh parsley minced3 eggs, but feel free to add 1-2 whisked eggs and decrease the liquid by 1/4 cup.3/4 cup butter or margarine, but my guess is that it makes the stuffing more moist. The eggs also act as a bit of a binder. It's not tightly bound but helps the stuffing not to be crumbly.
Time to add a couple of lightly beaten eggs and now here's the important part. The key……the golden rule. You will add chicken broth, Tastes of Lizzy T.I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make . Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking., making it the perfect side dish to prep early for Thanksgiving or a holiday meal.Melt two sticks of butter in a large skillet, brown about 1/2 to 1 pound of bulk mild Italian sausage or mild breakfast sausage separately and then drain it and add it to the stuffing mixture.