CROCK POT STUFFING WITH APPLES
Best ever Crockpot Stuffing with apples and herbs! The slow cooker keeps the stuffing warm, frees up the oven and is great for a crowd.The edges of this stuffing become delightfully golden and crisp all the way around while cooking, so be sure to scoop the servings so that you get a bit of them with every bite. The top of the stuffing won't be *as* crisp as stuffing baked in the oven (though placing a towel under the slow cooker lid to absorb moisture as the directions suggest helps), but the stuffing's large expanse of golden edges, in my stuffing-loving opinion, make up for it.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 3h35m
Number Of Ingredients 15
Steps:
- Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Position oven racks in the upper and lower thirds of your oven and preheat your oven to 350 degrees F. Spread the bread cubes in a single layer on two large, rimmed baking sheets.
- Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top. Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes. Watch the nuts very carefully towards the end so that they do not burn. Remove from the oven and place immediately in the prepared slow cooker.
- Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium. Once the oil is hot and the butter is melted, add the onions, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
- Stir in the sage and thyme and let cook 1 additional minute. Add to the slow cooker with the bread cubes.
- Add the diced apple and cranberries to the slow cooker, then with a large spoon, very gently stir to evenly distribute. In a separate bowl, whisk the eggs and broth until well combined. Pour over the bread-cube mixture, then fold gently to combine. Let the mixture sit a few minutes, then fold again so that the bread is evenly moistened.
- Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker so that you have overhang on all sides. This will help absorb moisture. Cover, letting the paper towel poke out the sides of the lid, and cook on low for 3 to 4 hours, until lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.
Nutrition Facts : ServingSize 1 (of 12), about 1 heaping cup, Calories 221 kcal, Carbohydrate 27 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 34 mg, Fiber 4 g, Sugar 5 g
APPLE PECAN STUFFING
This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans.
Provided by Kat Jeter & Melinda Caldwell
Categories Side
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
- In a large skillet saute the carrots, celery, apples, and garlic until softened.
- Strain the sugared onions and add them to the saute along with the melted butter.
- Add mixture to the bread and toss in a large bowl.
- Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
- Add salt and pepper to taste.
- Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
- Cover with foil and bake at 350°F for 45 minutes.
- Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.
Nutrition Facts : Calories 350 kcal, Carbohydrate 21 g, Protein 5 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 40 mg, Sodium 689 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CROCK POT APPLE PECAN STUFFING
Make and share this Crock Pot Apple Pecan Stuffing recipe from Food.com.
Provided by KyJo5096
Categories Apple
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray inside of 2- 3 1/2 quart crock pot with cooking spray.
- Mix bread crumbs, cracker crumbs, apples, pecans, onion and celery in crock pot.
- Mix remaining ingredients until well blended.
- Pour into crock pot and toss to coat ingredients.
- Cover and cook on low heat setting for 4 to 5 hours or until stuffing is slightly puffed and browned around the edges.
- Sprinkle with parsley, if desired.
Nutrition Facts : Calories 270, Fat 18.3, SaturatedFat 5.2, Cholesterol 68.1, Sodium 282.9, Carbohydrate 23.1, Fiber 3.1, Sugar 5.2, Protein 5.5
APPLE PECAN STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
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
PECAN SAUSAGE STUFFING
Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
SLOW COOKER CHICKEN W/ APPLE PECAN STUFFING
Make and share this Slow Cooker Chicken W/ Apple Pecan Stuffing recipe from Food.com.
Provided by Marich
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker.
- Melt the butter and saute the onion, celery and apple till softened.
- Add the pecans, water, applesauce, soup and stuffing mix; stir.
- Spoon over the chicken and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 524.7, Fat 20.7, SaturatedFat 7.8, Cholesterol 97.4, Sodium 1296, Carbohydrate 49.8, Fiber 3.6, Sugar 8.8, Protein 34.7
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
CROCK POT / SLOW COOKER STUFFING
This is a nice way to have stuffing all year round with any meal you like. Cooking it in the slow cooker keeps it nice and moist.
Provided by cookCol
Categories Easy
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine the first 7 ingredients.
- Pour broth and butter or margarine over the bread mixture and toss gently.
- Place mixture in a 3 1/2, 4 or 5 quart slow cooker.
- Cover; cook on Low for 4 to 5 hours.
Nutrition Facts : Calories 206.8, Fat 7.8, SaturatedFat 4.1, Cholesterol 15.2, Sodium 563.1, Carbohydrate 28.8, Fiber 1.9, Sugar 3.3, Protein 5.3
CROCK POT STUFFING
Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.
Provided by Diana Adcock
Categories Vegetable
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
- Stir in sage, marjoram, salt, pepper, savory and thyme.
- Combine vegetable mixture with the bread cubes and parsley.
- Toss well.
- Pour stock over mixture, tossing well.
- Spoon into your crock-pot.
- Cover and cook on high for one hour.
- Reduce to low and continue cooking for 2-3 hours, stirring every hour.
- As stated for Vegetarians use vegetable stock.
Nutrition Facts : Calories 221.5, Fat 7, SaturatedFat 3.5, Cholesterol 13.3, Sodium 615.1, Carbohydrate 34.3, Fiber 2.7, Sugar 5.9, Protein 5.7
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