Crock Pot Dressing Food

CROCK POT STUFFING

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.

SLOW COOKER STUFFING

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.

STUFFING FROM THE SLOW COOKER

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°.

CROCK POT CORNBREAD DRESSING

Steps:

• Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
• Crumble the breads.
• Add all other ingredients except butter. Salt to taste.
• Pour into a sprayed crock pot.
• Dot with butter.
• Cover and cook on high for 2 hours or on low for 4 hours.

SLOW-COOKER DRESSING

Steps:

• In a large skillet, heat oil over medium-high heat; saute celery and onion until tender. Place stuffing cubes, celery mixture and seasonings in a large bowl; toss to combine. Gradually stir in broth., Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

CROCK POT DRESSING

Steps:

• 1. Saute celery and onion in butter until onion is translucent.
• 2. Stir in bread crumbs, seasonings, and raisins.
• 3. Add soup and broth. Mix thoroughly.
• 4. Spoon "lightly" (do not pack it down) into 6 or 8 quart crock pot. Cook on low for 4 to 6 hours. (Be careful with newer crock pots. They cook hotter.)

CROCK POT STUFFING

Steps:

• Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
• Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
• Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
• Cover and refrigerate overnight if making ahead of time.
• Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.

CROCK POT STUFFING

Steps:

• Preheat oven to 325 degrees F. Slice the loaf of French bread and then tear the slices of both the French and the sandwich bread into bite-size pieces. Discard the end pieces or save them for another use. You should have about 20 cups, give or take, of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 15 to 20 minutes, or until lightly toasted, tossing with a spatula about halfway through.
• While the bread is toasting, melt the butter in a large skillet over MEDIUM heat. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently for about 7 to 10 minutes, until tender. Add the garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from the heat.
• When the bread is nicely toasted, transfer it to a large roasting pan or a very large mixing bowl. Spoon the cooked vegetables over the bread and mix well. Add the beaten eggs and stir to combine. Add just enough chicken broth to moisten the mixture, about 1 to 1½ cups, reserving the rest for later. Mix well.
• Coat a 6-quart (or larger) slow cooker with nonstick cooking spray and add the stuffing. Cover and set the slow cooker on LOW for 4 to 6 hours. Check on it now and then and add broth throughout cooking time to achieve the desired consistency. Taste and add additional seasoning, if desired. Set the slow cooker to the KEEP WARM setting, if it has one. Alternately, unplug the slow cooker and keep it covered until ready to serve.
• If you prefer a crunchy topping, transfer your removable (oven-safe) Crock Pot insert to your oven and broil for a couple of minutes until nicely toasted and golden brown.

CROCK POT DRESSING

Steps:

• Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread crumbs in very large mixing bowl. Add all seasonings and toss well together. Pour enough broth to moisten, add beaten eggs, and mix together well.
• Pack lightly into crock pot. Cover and set to high for 45 minute then reduce heat to low and cook for 4 to 8 hours.
• (Check on it every so often and add more broth if necessary).

STUFFING CROCK POT DRESSING

Steps:

• Melt butter in skillet and sauté onion, celery, parsley.
• Pour over bread cubes in a very large mixing bowl.
• Add all seasonings and toss together well.
• Pour in broth and beaten eggs, and mix together well.
• Pack lightly into crock pot.
• Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another).
• Enjoy it!

CROCKPOT STUFFING

Steps:

• Heat butter over medium heat until melted.Add celery & onions and cook until softened (do not brown). Cool completely.
• Stir in poultry seasoning, black pepper and salt. Cool completely.
• Stir in eggs.
• Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.Cover and refrigerate overnight if making ahead of time.
• Grease a 5-6 qt slow cooker well.
• Place bread cuts in the slow cooker.
• Pour the celery, butter mixture over the top.
• Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth
• Turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.
• Notes - check on it regularly and stir if needed - if stuffing begins to dry out add more broth. You can use drippings from your turkey if making on Thanksgiving for even more flavor. Top with more fresh parsley before serving.

CROCK POT HOLIDAY DRESSING

Steps:

• Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
• In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
• Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
• Transfer the mix into your crock pot (a large one is best) and cover.
• Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
• If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.

THE BEST CROCK POT STUFFING

Steps:

• In a large skillet, over medium heat, melt butter.
• Add in celery and onion.
• Season with salt & pepper and stir.
• Once celery and onion have begun to soften, add in ground sausage.
• Then stir in poultry seasoning, sage and marjoram.
• Cook meat until no longer pink (breaking it up into crumbles as it cooks.)
• In a separate bowl, whisk together eggs and chicken stock.
• Once sausage is fully cooked, take off heat. Then stir in chicken stock mixture.
• Pour bags of stuffing into your 4-quart (or larger) slow cooker.
• Then pour all of the sausage mixture into your crock pot with the bread stuffing.
• Gently stir mixture until combined.
• Cover and cook on low for 3-4 hours.

EASY HOMEMADE CORNBREAD DRESSING IN THE CROCK POT

Steps:

• 1. Cook your cornbread a day or two before you need it. Once cooked, crumble and spread on a cookie sheet to dry.
• 2. In a small bowl, mix melted butter, broth, soup, and eggs. Set aside.
• 3. In a large bowl, add cornbread, stuffing, sage, and poultry seasoning. Mix well. Add onions and celery. Mix well. This recipe does not need added salt.
• 4. Add wet ingredients to dry ingredients. Mix well.
• 5. Place a cooking bag in Crock Pot. Pour dressing into the bag. Place sliced margarine on top of the dressing. (I used half a stick.) Cover and cook on low for 4 hours.

CROCK-POT STUFFING RECIPE

Steps:

• In a large mixing bowl combine together the stuffing mix, melted butter, onion, celery and 2 ½ cups chicken broth.
• Mix until the dry stuffing mix is moistened. If you need more liquid because the stuffing mix is still dry add water a little at a time.
• Pour mixture into a 5 quart slow cooker.
• Pour the remaining ½ cup of chicken broth along the sides of the slow cooker to add moisture and prevent the stuffing from burning.
• Cover and cook on LOW for 3 to 4 hours, checking every hour or so to make sure the stuffing is cooking and not drying out. If it appears look too dry add more water or chicken broth.
• Serve and enjoy!

TRADITIONAL CROCK POT STUFFING

Steps:

• Enjoy!

CROCK POT CHICKEN AND STUFFING

Steps:

• Spray Crock Pot well with cooking spray.
• Dump diced onions and diced celery into the pot.
• Place the chicken thighs in a single layer on top of the onions and celery.
• Dump the cream of chicken soup into a mixing bowl.
• Add the water, Italian seasoning, salt and pepper to the bowl.
• Whisk well.
• Pour the soup mixture over the chicken thighs
• Pour the stuffing mix over the soup mixture.
• Pour the melted butter over the stuffing mix.
• Place the lid on the Crock Pot and set it to cook on HIGH for 4 hours.
• After 4 hours remove the lid and stir well, breaking up the chicken thighs.
• Serve and enjoy!

CROCK POT CORNBREAD DRESSING

Steps:

• Spray the inside of a 6-quart oval slow cooker with non-stick spray.
• In a large bowl whisk together the eggs, seasonings, soups and broth.
• Gently stir in the cubed cornbread and half of the bacon.
• Pour the mixture into the crock pot. Spread it out evenly.
• Place the remaining bacon on top and dot evenly with the butter.
• Cook on low for 4-6 hours or high 3-4 hours. Cornbread is done with the edges are golden brown and the mixture is not longer wet. Turn slow cooker to the "keep warm" setting until ready to serve.

CROCK POT STUFFING (DRESSING)

Steps:

• Saute onion and celery in butter.
• Spray small crock pot with cooking spray.
• Mix all ingredients well and pack in crock pot.
• Cook on low 4-8 hours.