STUFFING FOR SLOW COOKER
This poultry stuffing recipe is prepared in a slow cooker so no turkey is needed. Note: If using a seasoned stuffing mix, omit the herbs and salt.
Provided by Wanda Galloway
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 11
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
- In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
- Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 25.2 g, Cholesterol 78.2 mg, Fat 19.1 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 901.4 mg, Sugar 4.1 g
SLOW COOKER STUFFING
This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!
Provided by Gayle Wagner
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 9h20m
Yield 16
Number Of Ingredients 14
Steps:
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
- Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 16.6 g, Cholesterol 53.8 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 501.7 mg, Sugar 2.6 g
SLOW-COOKER SAUSAGE STUFFING
This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).
Provided by Food Network Kitchen
Categories side-dish
Time 12h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
- Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
- Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.
SLOW-COOKED SAGE DRESSING
This slow cooker dressing stays moist and delicious. My family enjoys it so much that I serve it alongside a variety of main meals. - Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings (about 3/4 cup each)
Number Of Ingredients 7
Steps:
- In a microwave, melt butter with seasonings. Place bread, celery and onion in a large bowl; toss with butter mixture. Transfer to a 5-qt. slow cooker., Cook, covered, on low until heated through, 4-5 hours, stirring once.
Nutrition Facts : Calories 291 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
STUFFING FROM THE SLOW COOKER
If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. -Donald Seiler, Macon, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. , In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. , Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SLOW-COOKER FRENCH ONION BEEF
Start it in the morning and come home to a no-fuss dinner with this hearty beef steak and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut beef into 6 serving-size pieces. In cooker, layer half each of the beef, mushrooms and onion; repeat layers. Pour soup over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 5 g, TransFat 1/2 g
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- Melt the butter in a frying pan over medium heat. Add the onions and saute until softened, stirring often, about 5 minutes.
- Add the cubed bread to a large mixing bowl. Mix in the crumbled bacon, parsley, sage, poultry seasoning, and pepper. Pour the chicken stock over the mixture, followed by the beaten eggs, and sauteed onions with the butter. Mix until well combined and moist.
- Transfer to a large slow cooker, cover, and set to HIGH. After 10 minutes, reduce to LOW and cook for 2 1/2 hours, stirring once half-way through the cooking time.
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