Crock Pot Stuffing Will Be Your Best Friend This Thanksgiving Food

CROCK-POT STUFFING WILL BE YOUR BEST FRIEND THIS THANKSGIVING

Steps:

• Line slow cooker with foil collar - press it into the back side of the slow-cooker insert; the food will help keep in place during cooking - and coat with vegetable oil spray. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 250°F.
• Spread bread over two rimmed baking sheets and bake, shaking pans occasionally, until edges have dried but centers are slightly moist, about 45 minutes, rotating baking sheets halfway through baking. Let bread cool for 10 minutes. Transfer to a very large bowl.
• Brown sausage well in 12-inch skillet over medium-high heat, breaking up large pieces with wooden spoon, about 5 minutes. Transfer to bowl with dried bread.
• Add butter to sausage drippings left in the pan and melt over medium-high heat. Add onions, celery, thyme, and sage and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in 1/2 cup broth, scraping up any browned bits; transfer to bowl with bread.
• Whisk remaining 2 cups broth, eggs, salt, and pepper together, then pour over bread mixture and toss gently to incorporate. Transfer to prepared slow cooker. Cover and cook until stuffing is heated through, about 4 hours on low.
• Remove foil collar and let stuffing cool for 10 minutes before serving. (This dish can be held on warm setting for 1 to 2 hours before serving.)

SLOW COOKER STUFFING RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray, set aside.
• Melt butter in a skillet over medium heat. Cook onion, celery, apple, parsley, and mushrooms in butter, stirring frequently.
• Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine. Season with poultry seasoning, salt and pepper.
• Pour enough broth to moisten the bread cubes and mix in beaten 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. Check occasionally to make sure the sides don't burn.

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°.