Crock Pot Stuffing Food

SLOW-COOKER SAUSAGE STUFFING

Steps:

• Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
• Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
• Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

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 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.

HOMEMADE CROCK POT STUFFING

Steps:

• Melt butter in a skillet and cook celery and onion until tender.
• Place bread in your slow cooker and sprinkle with seasonings and salt.
• Pour veggies over top and mix well.
• Drizzle with chicken broth.
• Cook on high for 2 hours.

CROCK POT CHICKEN AND STUFFING

Steps:

• Place chicken breasts in the bottom of crock pot.
• Pour dry stuffing mix over chicken.
• Mix sour cream and soup and pour over chicken and stuffing.
• Cook on low for 4 hours.
• Fluff all ingredients and serve.

CROCK POT SAUSAGE STUFFING

Steps:

• Combine ingredients and cook on high for 2-4 hours, fluffing occasionally with a fork

CROCK POT STUFFING

Steps:

• Generously spray the interior of a crock pot or slow cooker with nonstick spray (or grease well with butter or oil). (See note 2.)
• Cut the butter into chunks and place into a large, microwave-safe bowl. Microwave on high for 30 seconds, stir, and microwave again in 15 second increments, stirring in between, until just melted.
• Add the salt, thyme, sage, eggs, and chopped vegetables. Stir to combine.
• Add the dried bread chunks and toss together using hands or a wooden spoon until the wet ingredients are absorbed evenly into the bread.
• Drizzle about 1 1/2 cups (355 ml) broth over the top of the bread chunks and toss again until absorbed. Add additional broth in small amounts until the bread starts to slump in the bowl but before the bread chunks are completely saturated with broth, tossing as you add. The bread chunks should look softened but should still hold most of their shape. You will likely need about 2 1/4 - 2 3/4 cups (532 - 651 ml) broth, but the exact amount will vary based on how dry and dense the bread is and your personal preference.
• Place the stuffing into the greased crock pot, spreading the top out evenly. Cook on high for 2 hours. After 2 hours, check the stuffing. If you want the sides of the stuffing to be more crunchy, cook for an additional 15 - 30 minutes on high.
• Serve immediately or set crock pot to the "keep warm" setting until ready to serve.

CROCK POT STUFFING WITH APPLES

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.

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 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.

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 CROCKPOT STUFFING

Steps:

• Start by melting your butter in a skillet and then add in your onions, celery and all of your seasonings. Cook until softens, but not browned. One don't cooking , place them in a large mixing bowl and allow to completely cool.
• Once the veggies cool down, add in your bread cubes. Next pour in your eggs.
• Now you are going to add your broth. NOTE: Too much leads to a very wet stuffing, too little and it will be dry. You just want your bread moist. If you do add too much, it's okay just add more bread. For the sandwich bread I picked, I barely needed 2 cups of broth. If you picked a harder crustier bread you will need more.
• Pour your stuffing into a well-greased crockpot cook on LOW for 3-4 hours.

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.

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.

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.

TRADITIONAL CROCK POT STUFFING

Steps:

• Enjoy!

CROCKPOT STUFFING

Steps:

• NOTE: This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently, until onion is translucent.
• Spoon cooked vegetables (and optional cooked sausage, if using) 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 (don't use full amount listed at first, more can be added as needed), and mix in eggs.
• Spray slow cooker with cooking spray. 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. (I find that four hours is plenty with the newer slow cookers. Cook time will depend upon your slow cooker).
• OVEN OPTION: Prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

CROCK POT STUFFING

Steps:

• Leave the bread out overnight spread out on baking sheets to get stale. Or, you can bake your bread cubes at 225 degrees F, stirring occasionally, until they get crisp which should take about one hour.
• Coat a 6 quart crock pot with cooking spray.
• Melt 8 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 5-7 minutes or until tender.
• Add the garlic and cook for 1 more minute.
• Place the bread cubes in a very large bowl, then add the cooked vegetables.
• Add the sage, 2 tablespoons of chopped parsley and thyme leaves to the bowl.
• Add the eggs, chicken broth, salt and pepper to the bowl. Toss gently until everything is well combined.
• Spoon the stuffing into the crock pot. Melt the remaining 2 tablespoons of butter and drizzle it over the top.
• Cover the crock pot. Cook on HIGH for 30 minutes, then switch the heat to LOW and cook for 4 hours.
• Uncover the pot, then sprinkle the remaining parsley over the top and serve.

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.

SLOW COOKER STUFFING

Steps:

• Melt butter in a skillet over medium heat. Cook onion, celery, mushroom and parsley in butter - stirring frequently.
• Add spices to skillet and mix in well.
• In large bowl, mix together bread cubes and vegetables - stir well.
• Beat two eggs and add to the bread mixture. Stir.
• Add chicken broth to the mixture slowly - only add enough to make it "gloppy" - not soupy. Add sparingly - you can always add more while it's cooking.
• Transfer to slow cooker and cover. Be sure to spray the slow cooker with non-stick spray. If using a liner - spray that too!
• Cook on high for 45 minutes, then reduce to low for 4-8 hours. Check every couple of hours and add more broth if needed.

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 STUFFING

Steps:

• Melt butter or margarine in a skillet.
• Saute onion, celery, mushroom, and parsley.
• Pour sauteed vegetables over bread cubes in a very large mixing bowl.
• Add all seasonings and toss together.
• Pour in enough broth to moisten.
• Add beaten eggs, and mix together well.
• Pack stuffing lightly into crock pot, and cover.
• Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.

CROCKPOT STUFFING RECIPE

Steps:

• Coat a 6- or 7-quart slow cooker with nonstick spray.
• Melt your butter in a large pan over medium heat. Stir in the poultry seasoning, pepper, and salt. Next, add onions and celery and cook until tender. You do not need to brown them. Set aside to cool.
• Place your dried bread cubes in a very large bowl and add cooled celery and onions, parsley, and fresh herbs if you're using them.
• Crack eggs into the broth and stir to combine. Then, add to the bread mixture a little at a time and gently toss to coat. You want your bread to soften but not to be completely soggy.
• Add stuffing to the crockpot and turn it on high for 30 minutes. Then, reduce the temperature to low and cook an additional 3-4 hours or until hot and cooked through. Stuffing should be lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.

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!