SLOW COOKER MUSHROOM STUFFING
My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. -Eric Cooper, Durham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.
Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 625mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SLOW-COOKER SAUSAGE STUFFING
This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).
Provided by Food Network Kitchen
Categories side-dish
Time 12h20m
Yield 8 servings
Number Of Ingredients 10
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.
SLOW COOKER STUFFING
This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!
Provided by Gayle Wagner
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 9h20m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 16.6 g, Cholesterol 53.8 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 501.7 mg, Sugar 2.6 g
STUFFING FROM THE SLOW COOKER
If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. -Donald Seiler, Macon, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 10 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
TINA'S MUSHROOM AND WATER CHESTNUT STUFFING
I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.
Provided by peloquinswife
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
- Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g
SLOW-COOKER CHICKEN WITH MUSHROOM STUFFING
Come home to the wonderful aroma of Slow-Cooker Chicken with Mushroom Stuffing! Prep for our chicken with mushroom stuffing recipe takes just 15 minutes.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine 1 Tbsp. lemon zest, sage and pepper; rub on chicken. Place chicken in slow cooker sprayed with cooking spray.
- Heat butter in large skillet on medium heat. Add mushrooms and garlic; cook and stir 3 to 5 min. or until liquid evaporates. Transfer mushroom mixture to large bowl. Add dry stuffing mix, water and carrots; stir just until moistened. Lightly cover top of chicken with stuffing mixture. Cover with lid.
- Cook on HIGH 4 to 5 hours. Remove stuffing and chicken to serving plate with slotted spoon; discard juices in cooker. Combine remaining lemon zest, nuts and parsley. Sprinkle nut mixture over chicken and stuffing.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
SLOW COOKER STUFFING
This is great for the holidays and tastes better than store bought. To make the slow cooker stuffing in the oven, 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). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
Provided by bcfdwife
Categories For Large Groups
Time 4h25m
Yield 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 227.4, Fat 13.8, SaturatedFat 7.9, Cholesterol 53.8, Sodium 723.2, Carbohydrate 20.6, Fiber 1.7, Sugar 3.2, Protein 5.9
SLOW COOKER STUFFING
From Allrecipes. This is the best stuffing I've ever tried! And it's perfect during the holidays... since it's done in the slow cooker there's more space on the stove/ oven for other things!
Provided by bcfdwife
Categories For Large Groups
Time 8h25m
Yield 16 serving(s)
Number Of Ingredients 14
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 CHICKEN WITH MUSHROOM STUFFING
Putting the stuffing on top of the chicken in the slow cooker keeps both of them moist and flavorful. This is especially delicious on a cold day! recipe & photo from: Better Homes and Gardens
Provided by Hope Vaillancourt
Categories Chicken
Time 5h10m
Number Of Ingredients 14
Steps:
- 1. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
- 2. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
- 3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving.
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4/5 (2)Estimated Reading Time 3 minsServings 12
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