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3 Comments

1. Nice and simple. I was raised that stuffing could be a meal all on it’s own, which is why we added dried apple slices, cranberries, and home made breakfast sausage to our mix (on occasion, we would add chestnuts if we had them, canned water chestnuts were an alterntative too). It isn’t dressing without sage, though. We never stuffed our birds.

2. From what I read it sounds like oven space may be a problem which is why you went to cooking stuffing in the crock pot. Why not stuff the turkey with the dressing? I make a bread dressing and stuff the turkey with it and the mixing of flavors from the bird enhance the flavor. One less thing(crock pot) to wash.

3. Recipe sounds great. I would, however, use home made cornbread for the dressing. I make mine without sugar added and have never found my dressing too sweet. So I will give your recipe a try using cornbread. I prefer the taste of cornbread as to the flavor of just bread. By the way, I’ve always thought that stuffing was made with bread and dressing was made with cornbread. Thanks for sharing it. I especially like the idea of using a crockpot.

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