Turkey Stuffing

So apparently, stuffing that isn't stuffed into a bird is called dressing, but dressing, in my mind is for salad, so hence the title.

After looking at a couple of stovetop recipes, and most calling to cook for a while, I decided to save myself a bit of grief and make it in the crockpot, though truth be told, there's a lot of cooking happening out of the crock first. At least I wouldn't have to worry about burning.

Ingredients (serves 10-14)
3 cups turkey stock (simmer giblets for 1 hour with a bit of salt)
1 loaf day-old french bread, cut into 3/4" cubes
butter
2 cups chopped onion
2 cups chopped celery
1 Granny Smith apple, peeled, cored and chopped
1 cup chopped walnuts, toasted
dried sage, rosemary, parsley to taste
salt and pepper to taste


Method
Prepare the crockpot with a bit of non-stick spray.
In a large pan, melt some butter. Toss bread in and toast in the pan. Transfer to crock. Repeat as necessary.
Sautee the onions, celery, apples until onions are cooked.
Add walnuts and season to taste.
Transfer to crock and mix with bread.
Drizzle in turkey stock and mix.
Cook on low for 4-5 hours.


Comments:
I had started with one cup of stock, as that's what the recipe called for. Over the course of the day, I noticed that it was a bit dry, so I added stock a couple times (and I seasoned then, too). I think it was just shy of 3 cups in the end. Whether you should add the stock in increments or all right at the beginning is something I'm not sure of.

I recommend cooking in the crock, as it completely filled up my 6-quart pot and reduced down to about half of that. Making it on the stovetop would've been an hour of anxiety, as we don't have that large a heavy-bottomed pot. Plus, the slow cooker keeps it nice and hot up until serving.


Verdict:
My friends liked it, Eddie especially. I'm on the fence on whether or not it's worth all that work. I do like knowing what exactly goes into my food, so making stuffing from scratch has that merit. Hmm...