Inside our out? Every year my family struggles with the decision to cook our Christmas stuffing (dressing) inside or outside the bird. So I thought to look to the local advice of my over 7,500 followers on Twitter @frankferragine for their take - and the response was unprecedented! Inside the bird supporters feel the stuffing is more flavourful and moist while outside the bird fans feel it's crispier and allows the bird to cook faster and more evenly. Those who want to cook the stuffing stove-side say it's safer. One tweet from @anthonyctiburzi notes dressings are perfect when made in slow cookers. In terms votes, the inside the bird was the twitter favourite however outside the bird is where I lean this year...not to mention my wife Laurie makes a mean outside the bird stuffing! SLOW COOKER TURKEY DRESSING (OR STUFFING) 1 cup (250ml) butter 2 cups (500ml) EACH chopped onion and chopped celery 12 cups (1.5L) dried bread cubes- (bake in oven until crisp) 1 tsp. (5ml) EACH poultry seasoning and dried thyme 1 1/2 (7ml) EACH dried sage and salt 1/2 tsp. (2ml) EACH dried marjoram and ground black pepper 4 cups (2L) chicken broth, approximate 2 eggs, beaten Melt butter in a skillet over medium heat. Saute onion and celery, stirring frequently until cooked, about 10 minutes. Blend all herbs in a small bowl. Place bread cubes in a large mixing bowl and toss with herbs. Pour butter mixture over bread and toss. Pour enough broth into bread to moisten thoroughly. Beat eggs separately and blend into mixture thoroughly. Transfer mixture to a slow cooker, cover and cook on HIGH for 45 minutes, reduce heat to LOW and for 4-6 hours. Serves 8. Frank Ferragine is the weather and gardening specialist for Breakfast Television on Citytv, and appears regularly onCityLine. Check out Citytv.com.