Succulent Steamed Stuffing

This steamed stuffing "pudding" is a game changer! I mean, stuffing in your turkey is ok but then you've got to dig it out and roasting time is a little longer. And whenever I try making stuffing in a casserole it comes out on the dry side. This way it comes out so moist and the presentation is great don't you think?! Also, using a slow cooker frees up space in the oven.

Ingredients:

2 1/2 cups dry seasoned croutons

1 tbsp fresh chopped parsley

1 tsp dry savory

1/2 - 1 tsp salt (less if the croutons are salty)

1/4 tsp celery seed

pinch of pepper

1/4 cup chopped onion

2 tbsps chopped celery

1 tbsp butter

1 cup chicken broth

1 egg, beaten

In a large bowl combine the croutons, all the seasonings, onion and celery. Put the butter on top. Then microwave the broth about 1 minute, warm enough to melt the butter, and pour over and mix well. Let cool before adding the egg.

Butter a 4 cup pudding bowl or any heat proof bowl. Press about half the stuffing into the bowl, then add the rest and press again.

Cover the top with a piece of parchment paper then completely cover and seal the bowl with foil. Place a rack, or rolled up piece of foil to form a rack, in the bottom of the slow cooker. Place the bowl on it, fill with water to about two thirds up the side of the bowl, cover cooker and set to low for 3 hours. If you're in a hurry then set it on high for 30 minutes or until heated through.

Remove from slow cooker and unwrap. Let rest about 15 minutes then run a thin knife around the edge, place a plate on top and turn it over. TahDah! Savory steamed pudding! If you are not quite ready to serve it then just place the pudding bowl back on top to keep warm. You can even microwave it if you need to .

Then just slice and serve!

I don't think I'll ever go back to stuffing a bird again!