Ingredients
- 1/2 cup unsalted butter
- 1 onion diced
- 3 stalks celery diced
- 8 ounces mushrooms diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Granny Smith apple diced (or your favorite apple)
- 12 ounces herbed seasoned classic stuffing mix such as Pepperidge Farm
- 6 ounces turkey stuffing mix
- 4 cups chicken or turkey stock
- 2 bay leaves
- Nonstick cooking spray
Method
- Melt butter in a saucepan over medium-high heat. Add onion, celery, mushrooms, salt, and pepper. Cook for about 7 minutes, until the vegetables are tender.
- Spray a 6-quart crock pot well with nonstick cooking spray.
- Add the diced apple, both stuffing mixes, and sautéed vegetables.
- Pour in the chicken or turkey stock and mix well.
- Place the bay leaves on top.
- Cover and cook on LOW for 3–4 hours, checking at 3 hours for tender vegetables and soft bread.
- Remove bay leaves before serving.
- Turn the crock pot to WARM to keep the stuffing warm until ready to serve.
Nutrition
Notes
For stuffing that is moist but not mushy, don’t automatically add extra stock. Let the bread absorb the liquid as it cooks, and only add more stock a few tablespoons at a time if the stuffing truly needs it.