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Mar 23, 2008 06:19 AM

Help now for stuffing

Imade stuffing from scratch last night. there are no eggs in it. i under spiced-it has no flavor. it fills up a 6 qt crookpot. how much of what spices? its also too dry even though i followed the recipe for amount of broth. this will be cooked in crockpot and possibly a little in turkey.

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  1. You don't say what kind of stuffing you made, is it bread, meat and rice, corn bread or something else. I would add salt, pepper, bells seasoning to a bread stuffing. I would add salt, red and black pepper, a little tomato sauce to a meat and rice stuffing. Adding some sauteed onion or celery wouldn't be a bad idea. Add more broth and cook it all in the crockpot, if it gets too wet, leave off the lid.

    Good luck!

    1. add herbs - thyme is nice so is sage.

      1. Well, the problem with cooking a dressing in a crock pot, in my opinion, is that crock pots are intended for looooong, sloooow, moist cooking. Dressing is not!

        Don't know what your recipe says, but here's my very basic dressing that works well with chicken, turkey, or pork.

        1/2 pound of bacon
        1 large onion, chopped
        2 stalks celery, chopped
        dried croutons (I dry a loaf of white bread in the oven,
        then crush it into chunks in a large zip lock bag)
        chopped parsley, about a half cup loosely packed
        chicken broth (home made from giblets or boxed/canned)
        1 egg
        kosher salt
        fresh ground black pepper
        1/2 tsp thyme
        1/2 tsp crushed dried rosemary
        1 to 1 1/2 tsp of rubbed sage to taste
        1/4 cup white vermouth (optional)

        Cut the bacon across the slices in about 1/2 inch cuts. Render in a large heavy skillet (I use cast iron). When bacon is no longer transparent but not crisp, remove from pan to a dish with slotted spoon and set aside. It's not necessary to drain the bacon *or* the pan.

        Add onions and celery to the pan and saute until onions are transparent and soft. The celery may still be a bit crisp, but that's okay. Add the croutons. You have to decide on the volume of dressing you want, which should be determined by whether you're roasting a large turkey or a small chicken. Start with about 1/2 of the total amount of dried bread you have. Stir well to incorporate onion and celery and to absorb the bacon fat. Add parsley and stir again.

        Now start adding the chicken broth and turn croutons to incorporate moisture. Do not add so much broth that you end up with a pan of mushy bread pudding, but do add enough that the bread/croutons are moist enough to absorb flavor during baking. Now add the spices and seasonings to taste. The amount of spices given above should be pretty good for this amount of bread. If it's too spicy or too moiist add more croutons.

        Remove pan from heat. Add white vermouth, stir/toss well and taste. Correct seasonings if needed. Make sure you're happy with the flavor because once you add the raw egg you should not taste again. When happy with seasonings, beat egg in small dish and add to dressing. Turn dressing to incorporate egg, but don't mush it up too much. Now lightly pack dressing into a buttered baking dish. You can also use some of the dressing to stuff the bird, both body and breast cavity. Bake dressing alongside the bird for the last half hour to forty minutes of roasting time.

        The ideal dressing should be nicely browned and crusty on top and moist and flavorfull inside.

        Good luck. You just have to season things until you're happy with the flavor.