Crock Pot Holiday Dressing Food

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.

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.

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 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.

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.

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).