Slow Cooker Thanksgiving Stuffing Food

SLOW COOKER HOMEMADE STUFFING RECIPE

Steps:

• The night before you cook your stuffing, tear the bread into small cubed pieces. Place the bread cubes in a large bowl and cover with a towel. Let it sit overnight, stirring 1-2 times. If you forget to do it the night before, place your bread cubes on a rimmed baking sheet in an oven set at 200 degrees. Keep the bread pieces in the oven until they begin to dry out, but do not toast.
• In a large skillet over medium heat melt the butter.
• Add the celery and onion and sauté until tender.
• Add salt, pepper, and sage and cook an additional 3 minutes.
• Add 1/3 of the mixture to the bread cubes. Toss lightly to coat. Repeat until butter mixture is gone. Add additional stock as needed to make sure the bread cubes are lightly damp.
• Place in the slow cooker and cook on low for approximately 4 hours, stirring occasionally.
• Add additional stock or seasoning as needed.

SLOW COOKER THANKSGIVING STUFFING

Steps:

• Pre-heat the oven to 350°F.
• Cut the loaf of bread into ½-inch cubes. Spread them out in one layer on a baking sheet and toast at 350ºF for 5 minutes, until lightly colored. Set aside.
• Increase the oven temperature to 400°F.
• Using a sharp paring knife, place the flat end of the chestnut on a cutting board and carefully cut an "X" on the top of each one, just cutting through the shell. Place on a baking sheet and roast at 400ºF for 25 minutes until the skin curls up away from the nut. (Alternatively, you can air-fry the chestnuts at 370°F for 12 to 15 minutes.) When the shells of the chestnuts are darker in color and the cut skin has peeled away from the center, remove them from the oven. The shell should peel away easily at this point. If it doesn't, continue to roast for a few more minutes. Allow the chestnuts to cool so that you can handle them and then peel away the shells and chop the nuts into small pieces.
• While the chestnuts are roasting, heat a large skillet. Brown the sausage until it is no longer pink. Remove the sausage from the pan with a slotted spoon and set it aside. Melt the butter in the same pan along with any leftover fat from the sausage. Add the onions and celery and sauté for a few minutes, until they start to soften. Add the mushrooms and sauté for another 5 minutes, until the vegetables have cooked through.
• Place the bread cubes and the dried stuffing mix in a large bowl. Add the cooked sausage, sautéed onions, celery and mushrooms, roasted chestnuts and parsley. Toss everything to evenly combine the ingredients. Mix the eggs and the Parmesan cheese together in a small bowl and stir into the stuffing mixture. Gradually add 2 cups of the chicken stock, stirring to evenly combine. Add more of the remaining stock as needed - the stuffing should look and feel moist. Season with salt and freshly ground black pepper. (If making ahead hold this mixture in the refrigerator and bring everything to room temperature before proceeding.)
• When you are ready to cook, pre-heat the slow cooker on HIGH for 30 minutes. Rub the inside of the slow cooker with butter. Spoon the stuffing into the slow cooker. (If you made the stuffing mixture ahead of time, pour another ½ cup of chicken stock evenly over top the stuffing in the cooker.
• Slow-cook on LOW for 3 to 4 hours. Check the stuffing after 2½ hours and if it starts to dry out, add a little more chicken stock. Switch to the warm setting until you are ready to serve.

SLOW-COOKED TURKEY WITH HERBED STUFFING

Steps:

• Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.

SLOW COOKER TURKEY AND STUFFING

Steps:

• Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
• Cover; cook on low setting for 6 to 7 hours.
• About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.

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 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.

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 TURKEY AND STUFFING

Steps:

• Spray the inside of slow cooker with non-stick cooking spray and place turkey breast in the bottom of the crock pot. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low for 4-6 hours.

SLOW-COOKER BREAD STUFFING (THANKSGIVING)

Steps:

• Slow-Cooker Bread Stuffing:.
• 1 stick of butter.
• 2 cups chopped onion.
• 2 cups chopped celery (finely chopped).
• 1 bag (14 ounces) stuffing cubes.
• 1/4 cup finely chopped Italian parsley.
• 2 teaspoons poultry seasoning.
• 3 to 4 cups chicken stock (out of the can).
• Add some cubed country bread (14 oz. and double the recipe.
• Melt butter in skillet and sauté onion and celery for 3 to 5 minutes or until soft. Pour mixture over stuffing cubes in a very large bowl. Add parsley and poultry seasoning and stir well. Pour in 3 or more cups chicken stock to moisten. Pack lightly into a slow cooker that has been sprayed with cooking spray. Cover and cook on low 2 to 3 hours. Stir often. If too dry, add more stock. Having a big crowd, go ahead and double the recipe!
• Note: Double the recipe and use 8 stalks celery (finely chopped).

SLOW COOKER STUFFING

Steps:

• Mix the butter, celery, spices, eggs and broth together in a large mixing bowl.
• Add the bread crumbs and stir to blend.
• Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours.