Crock Pot Hamburger Stuffing Food

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°.

SLOW COOKER HAMBURGERS

Steps:

• Set a slow cooker to Low.
• Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker.
• Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed.
• Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum "rack", being careful not to overlap.
• Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Place each cooked patty on a hamburger bun.

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.

ULTIMATE CROCK POT STUFFING

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.

GRANDMA'S HAMBURGER DRESSING/STUFFING

Steps:

• Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
• In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
• In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
• In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
• Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.

CHEF DEE'S CROCK POT STUFFING

Steps:

• Combine melted margarine, chicken broth and hot water.
• In a large bowl, combine the remaining ingredients.
• Pour the water mixture over the crumb mixture and stir.
• Spray crock pot with Pam, then spoon stuffing into it.
• Cook on low for 5-6 hours, scraping the sides and stirring once, half way through.
• Check the moisture once or twice, add a little hot water if necessary, but it should be nice and moist as is.

CROCK POT BREAD & SAUSAGE STUFFING

Steps:

• In large bowl put 1 loaf bread broken up and dried overnight. Season crumbs with salt, pepper, poultry seasoning & garlic powder.
• In pan, saute 1 chopped onion, chopped celery and the chopped parsley in the butter.
• In another pan brown & break up the bulk sausage.
• Pour the sauteed vegetables and sausage over the bread crumbs. Moisten with the chicken broth.
• Place in slow cooker on low for about 3 hours. (Time may vary depending on your crock pot.) I recommend giving it a stir and checking to see if it is getting too dry around the edges from time to time. You can always add a little more broth to suit your taste.

RANDY'S DELICIOUS CROCK POT STUFFING

Steps:

• For the bread -- around Christmas, Thanksgiving, Easter etc you can usually buy the "stuffing bread" from some of the grocery stores. Use 2 loaves of this if you can get it along with a half loaf of good medium rye bread, and a half loaf of sourdough bread as well -- all mixed together (it makes a fair bit of bread crumbs but remember they reduce). Cut your bread up at least the night or day before and let it sit out to dry up. If your bread is too fresh, your stuffing will be a little more mushy.
• If you can't get the "stuffing bread" that's fine, just use the rye, the sourdough, and a couple of nice farmers white. You don't want to use an Italian loaf as they tend to be too airy and light, the stuffing becomes mush. you can even add a box of stove top (or some other brand) of stuffing mix with your bread. I do this and mix it with my bread crumbs while they dry.
• Also, it is best to use fresh herbs. When you do however, don't be light on their usage -- go by the smell, when it smells like it should taste, you have the right balance. Don't hesitate to taste it along the way, and add more or less of the herbs as it cooks. The most important herb is the savoury -- don't skimp on this one. Use the amounts listed above as a minimum if you are using dry, but if using fresh herbs be generous, I typically use almost a cup of fresh sage, about half a cup of thyme, and almost a cup of the savoury too.
• Now you're ready to begin:
• Sauté sausage until it is almost cooked through, breaking it up like hamburger. Add some of the butter, about 2 or 3 tablespoons at this point then add the celery to the sauté pan when the sausage is about half way cooked. Now add the onions and the garlic to the sauté pan when the sausage is almost all the way cooked, then add the mushrooms at this point as well -- Once everything is in and the onions are beginning to soften and become opaque you can add the rest of the butter and let it melt in -- finally add parsley just before it is done and fold it through the sauté mixture.
• Remove the sauté mixture from the heat and set it aside to cool a little.
• Beat eggs, add soup, baking powder, sage, pepper etc -- (all the rest go in here).
• Add broth -- stir -- mix well.
• Grease Crock Pot really well -- this is very important as it will stick to the sides.
• With the crock pot about 3/4 full of the bread mix, add the sauté mix, and stir it all together. You can add some more of your bread after the sauté mix has been stirred inches Now add the broth mix and stir it all together. Again you can add more bread and continue to stir together, adding bread (until you run out, or don't want to add any more) and stir until it all seems nice and moist.
• Cook on high for 1 hour to start , then reduce and cook on low 4-5 hours -- stir every 30 to 45 mins and make sure you run the wooden spoon along the edges of the crock pot to avoid the sticking. Taste test as you go, and add more spices and herbs to taste.

YUMMY CROCK POT STUFFING

Steps:

• saute onion mixture in 1 cup butter for 5 minutes cooling slightly.
• in 2-quart mixing bowl put chicken broth mixture and mix well.
• in a very large bowl put the final mixture and mix it well. Now put the final mixture into a crock pot and cover. Cook on high for 1 hour, then turn it down to low can cook for 4-8 hours more.

HOMEMADE CROCK POT STUFFING

Steps:

• Melt butter.
• Add celery&onion, saute till tender.
• Stir in sugar through thyme.
• (This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture.
• Pour in the chicken stock and toss lightly.
• Spoon into 3-5 quart crock pot.
• Cook on low 5-6 hours.
• If it looks a little dry and hour before serving add more chicken broth or drippings if you have them.
• Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.

EASY CROCK POT STUFFING (DRESSING)

Steps:

• Brown ground beef and drain grease.
• Melt butter in saucepan and cook celery and onion until tender.
• Combine stuffing cubes, ground beef and celery onion mixture in extra large bowl or roasting pan (to allow room for mixing).
• Add chicken broth and mix well. Note: the amount of broth you use may vary. I like my stuffing pretty moist and the amount needed can vary depending on how dry the bread cubes are. I generally use about 5 cups, but adjust this to your liking. It will not dry out in the crock pot like it does in the oven, so make about as moist as you want it to be when it is done, then add about 1/4 cup more. You can always add a litte water later if it looks too dry, but it will be a bigger ordeal if it is too soupy for you (requires spreading on pan and baking in the oven for awile).
• Place stuffing in crock pot and place turkey neck and giblets on top to help flavor the stuffing.
• Cook on medium-low for about 4 hours.
• Remove turkey neck and giblets before serving (I also give it a good stirring at this point).