After assembly it was alarming to see that it was much wetter than the original. Four hours later, when packed up for the voyage to Uncle Meat and Potatoes & Auntie EQ's, it looked perfect. Now for the big question: Does it taste as good as the original?
Winner Loser or Meh
This was delicious. Crunchy and crusty on the outside, moist in the inside. Three of us ate dinner. Dinner included a major gravy based potato, vegetable, and turkey casserole. After dinner, there were only two half cup servings of the stuffing left. What we made up for in butter calorie reductions, we lost to second and third helpings of stuffing. Burp.
While the butter festival version of the stuffing is better, I keep reminding myself that butter makes anything taste better. Think about the divine taste of escargot. Somehow I think a butterless version of escargot would taste just like...well...an icky garden snail. Oh...wait....escargot are icky garden snails, they just have lots of butter and garlic. I rest my case.
I used a 6 quart crock for this. I used two bags from a big box of stuffing cubes, so this could easily be halved and made in a smaller crock.
- 1 twin bag box Mrs. Cubbison's Stuffin' Seasoned Cornbread
- 4 Tbls butter divided, 2 of the Tablespoons cut into tiny cubes (vegans can use margarine or good quality oil)
- 1 large yellow onion, peeled and chopped
- 5 inner ribs and leaves of celery, diced (enough to make 1 1/2 cups)
- 1 tart apple, cored and diced (I used Granny Smith)
- 1/3 cup walnuts, chopped
- 1/3 cup raisins
- 1/2 cup flat leaf parsley, chopped
- 1 3/4 cups vegetable stock (I used Vegetable Better than Bouillon and water to make stock)