Slow Cooker Sourdough Herb Stuffing Food

HOMEMADE STUFFING RECIPE

Steps:

• Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.
• In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
• Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
• Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.
• Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

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°.

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

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.

SOURDOUGH HERB STUFFING

Steps:

• Separate raw sausage into bite size pieces, saute until golden brown.
• In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
• Transfer all of the sautéed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
• With hands or spoons, mix everything evenly.
• Do a taste test, add more pepper, etc to your taste buds desire.
• Stuffing should be evenly moist, no dry areas. Sprinkle water where needed, do not over-water, shouldn't be drenched.
• Transfer to large coverable baking dish, bake at 375°F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.

SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING

Steps:

• Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
• Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
• Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.