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Slow Cooked Stuffing/Dressing



12 portion(s)


  • 400 grams thick crust day old bread, cut into medium sized chunks
  • 130 grams Celery, cut into chunks
  • 100 grams onion, chopped into quarters
  • 60 grams Mushrooms sliced
  • 120 grams Butter
  • 410 grams chicken stock liquid
  • 1 handfull fresh flat leaf parsley
  • 1/2 teaspoon chicken/poultry seasoning
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 3/4 teaspoon Ground Sage
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon pepper

Recipe's preparation

  1. 1)  Place cut bread into slow cooker and set aside


    2)  Place veggies into the bowl and chop 5sec/speed5, scrape down side.


    3)  Add butter and saute 4min/90C/Spoon speed


    4)  Add remaining ingredients (but not the parsley), mix together 3sec/speed3


    5)  Pour it on the bread and mix thru to eavenly coat.


    6)  Breakup the parsley with your hands and put it into the bread mix, give it a stir.


    7)  Add the stock liquid and cook on low for 6 hours (or high for 4) give it a stir every 2 hours. Serve with your favourite roast dinner.




Step by step photos of this recipe are found on the facebook page, The Blitzing Blade

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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