Description
This Pepperidge Farm stuffing crockpot recipe offers a hands-off approach to a beloved classic, creating perfectly tender stuffing with delightful crispy edges and a savory aroma, ideal for family meals or busy nights.
Ingredients
- 12 ounces Pepperidge Farm Herb Seasoned Stuffing Mix
- 2.75 cups low-sodium vegetable broth (or chicken broth)
- 0.5 cup unsalted butter
- 1 large yellow onion (approx. 200g), finely diced
- 3 stalks celery (approx. 150g), finely diced
- 1 tablespoon smoked paprika
- Zest of 1 medium lemon
- 0.5 cup slivered almonds
- 0.25 cup fresh parsley, finely chopped
- 1 teaspoon salt (or to taste)
- 0.5 teaspoon freshly ground black pepper (or to taste)
Instructions
- Toast Almonds: In a dry skillet over medium heat, toast the slivered almonds for 3-5 minutes, stirring frequently, until they turn golden brown and smell fragrant. Immediately remove them from the hot pan and set aside in a small bowl to cool.
- Saute Aromatics: Melt the unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion and celery. Saute for 8-10 minutes, or until the vegetables are softened and translucent, but take care not to let them brown. This builds your flavor base.
- Bloom Spices: Stir in the smoked paprika, lemon zest, salt, and black pepper into the sauteed vegetables. Cook for just 1 minute more, stirring constantly, to fully bloom the spices and deepen their aromatic flavor.
- Combine Stuffing: In a very large mixing bowl, combine the Pepperidge Farm Herb Seasoned Stuffing Mix with the sauteed vegetable mixture. Pour in the low-sodium vegetable broth and gently toss everything together until the stuffing mix is moistened evenly. Avoid over-mixing to prevent a mushy texture.
- Prepare Slow Cooker: Lightly grease the inside of a 5.5-liter (6-quart) slow cooker with butter or a neutral oil to help prevent sticking. Transfer the prepared stuffing mixture into the slow cooker, spreading it evenly with a spatula, gently fluffing if it looks too compacted.
- Cook to Perfection: Cover the slow cooker with its lid. Cook on the LOW setting for 3 to 4 hours, or until the stuffing is heated through, registers 165 F (74 C) internally, and has lightly golden edges. For a quicker option, cook on HIGH for 1.5 to 2 hours, checking for doneness after the first hour and a half. Resist lifting the lid too often.
- Serve Warm: Once cooked, carefully fluff the stuffing with a fork to release steam and ensure an airy texture. To serve, scoop generous portions onto warm plates, maintaining its rustic form. Garnish immediately by sprinkling a vibrant layer of the toasted slivered almonds and finely chopped fresh parsley directly over the top of each serving for contrast in color and texture.
Notes
Avoid over-mixing to prevent a mushy texture. Resist the urge to lift the slow cooker lid too often as it lets out precious heat and moisture. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 150 g
- Calories: 260 calories
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg