By: Cindy Widder, General Manager at Berlin Natural Bakery

Hello Everyone. On a beautiful Sunday afternoon about a month ago, my Yorkie, Woodrow and I went for a drive in the countryside near our home. I thought I would share a few of the pictures I took. It was beautiful then, but most of the leaves are gone now, and although the weather has still remained beautiful, there’s little doubt that winter lies just around the corner.

As promised, I am going to share a recipe for Slow Cooker Stuffing using Berlin Natural Bakery Spelt Breads. I told you that I was going to try it with White Spelt bread and the Raisin Spelt Bread, even though I was a little leery as to how it would turn out. Let me tell you…it was absolutely delicious. If you want to try something unique and different, give it a whirl. Or just use all White Spelt Bread or a combination of white and Whole Spelt. Here’s my recipe:

Slow Cooker Stuffing

Ingredients:

1 cup butter 1 ½ teaspoons salt
2 cups chopped celery ½ teaspoon pepper
2 cups chopped onion 3 eggs, beaten
¼ cup parsley 4 ½ cups chicken broth

12 oz. fresh mushrooms, sliced (opt)
12 ½ cups dry bread cubes (approx. 34 slices/2 loaves)
1 teaspoon poultry seasoning (opt.)
1 ½ teaspoons dried sage (opt.)
½ teaspoon dried marjoram (opt.)
½ cup toasted chopped pecans (opt.)

To make dry bread cubes, I cut the bread into cubes while it is still fresh and then just put all the cubes in a big container in which I can mix my stuffing. I just allow it to sit out uncovered overnight. If it’s not entirely dried out, it doesn’t matter.

Melt the butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. (Approximately 5 – 7 minutes).

Spoon butter mixture over bread cubes in a very large mixing bowl. Season with whatever seasonings you like. I use the salt and pepper, the marjoram and a small amount of sage. Pour in the broth and mix in eggs. (I make my own broth by cooking a whole chicken in 6 cups of salted water until the chicken falls off the bone. But you can use chicken broth from your local grocery store as well). If desired, add the toasted chopped pecans. (To toast pecans, put them in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Just takes a few minutes.)

Transfer the stuffing mixture into your slow cooker. Cook on High for 45 minutes and then reduce heat to Low and cook for about another 8 hours. Check the stuffing after a few hours, and if it’s sticking to the sides, you may need to stir it.

And there you have it. It’s so simple, and the best part is that it leaves your oven free for other things.

Next time I will be sharing a simple and delicious dessert called Pumpkin Bread Trifle. All you’ll need is a loaf or two of Berlin Natural Bakery Pumpkin Streusel Bread, pudding and whipped cream. I will be sharing a recipe for making your own homemade pudding, and sweetened whip cream.

Until then, may you and your family have a very Blessed Thanksgiving and Happy Baking!!