Slow Cooker 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.

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 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°.

SLOW-COOKER CORNBREAD DRESSING

Steps:

• Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
• Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker.
• Dot with butter.
• Cook, covered, on LOW 4 hours or until cooked through and set.
• Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They also used 2 - 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs so they suggest freezing the rest.
• **Cook time does not include preparing the cornbread.

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 FOR SLOW COOKER

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.

SLOW COOKER CHICKEN AND DRESSING

Steps:

• Melt butter in a skillet.
• Saute onion, celery, mushroom, bacon and parsley.
• Pour sauteed vegetables over bread cubes in a very large mixing bowl.
• Add poultry seasoning, salt, sage, thyme, pepper, marjoram; toss together.
• Pour in enough chicken broth to moisten, depending on how dry your bread cubes are.
• Add beaten egg; mix together well.
• Pack stuffing lightly into slow cooker (laying the seared breasts in between if using), and cover.
• Set to High for 30 minutes.
• Reduce to Low to cook for 4 to 6 hours.

SLOW-COOKER CHICKEN RECIPE WITH STUFFING

Steps:

• Place chicken in slow cooker.
• Combine remaining ingredients in large bowl; spoon over chicken. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).