A few years ago I decided to stop adding my stuffing to the turkey and used the crock pot instead. Cooking the stuffing in the crock pot allows me to make a bigger batch than I would if I stuffed the bird, perfect for the 15-20 people we usually have for dinner. I also like to add fruit to my stuffing, using dried fruits of the season to sweeten the dish. This cranberry apricot crock pot stuffing is the bomb–so easy to make, and your family will love it!
Cranberry Apricot Crock Pot Stuffing
- 9 c. Bread Cubes (I use a combination of Brioche and crusty Italian bread)
- 2 Sticks (1 c) Butter
- 1 c. Sweet Onion (Finely chopped)
- 4-5 Stalks Celery (Finely chopped)
- 3-4 Sprigs Rosemary (Finely chopped)
- 1/3 c. Dried Cherries
- 1/3 c. Dried Apricots (Chopped)
- 1/3 c. Dried Cranberries
- 1/2 c. Apple (Peeled and Finely Chopped)
- 1 tsp. Bells Seasoning (or other Poultry seasoning)
- 5 c. Chicken Stock
Lay the bread out on baking sheets to dry slightly for about 2 hours, then cut into small bread cubes. Melt the butter in a stock pot, and add the onion, celery, apple, and dried fruits. Saute the vegetables and fruit for about 3-5 minutes, until the onion is opaque. Add the Bells seasoning and the 2 1/2 c. of chicken stock and simmer 1-2 minutes. Remove from the heat, mix in the bread cubes, and stir until completely mixed.
Butter the bowl of your crock pot thoroughly or line with a crock pot liner and spray with non-stick butter spray. Add the stuffing mix to the crock pot and heat on high for one hour, then turn to low and cook another 2 hours. To keep the stuffing moist, use the remaining 2 1/2 cups of chicken broth, adding approximately 1/3 cup every 30 minutes, as needed. (You may not use the entire 2 1/2 cups.) If you do not have dinner after the stuffing has finished cooking, keep it on warm, adding a little chicken broth as needed to keep it fluffy and moist, but do not over soak it.