Chef Dees Crock Pot Stuffing Recipes

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STUFFING FROM THE SLOW COOKER



Stuffing from the Slow Cooker image

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

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, beaten

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

SLOW COOKER STUFFING



Slow Cooker Stuffing image

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

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoons dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 ½ cups chicken broth, or as needed
2 eggs, beaten

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

CHEF DEE'S CROCK POT STUFFING



Chef Dee's Crock Pot Stuffing image

Mmmm. moist and delicious stuffing. Of all the recipes I have tried, this is the only one which tastes like it came right out of the bird. As our family are big stuffing eaters, I always make this recipe then mix it with the stuffing from the bird for serving.

Provided by Chef Dee

Categories     Christmas

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup margarine, melted
3/4 cup chicken broth
3/4 cup hot water
10 cups day old bread cubes
3/4 cup diced celery
3/4 cup diced onion
2 tablespoons poultry seasoning
2 teaspoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine melted margarine, chicken broth and hot water.
  • In a large bowl, combine the remaining ingredients.
  • Pour the water mixture over the crumb mixture and stir.
  • Spray crock pot with Pam, then spoon stuffing into it.
  • Cook on low for 5-6 hours, scraping the sides and stirring once, half way through.
  • Check the moisture once or twice, add a little hot water if necessary, but it should be nice and moist as is.

Nutrition Facts : Calories 243, Fat 9.8, SaturatedFat 1.8, Sodium 787.3, Carbohydrate 33.3, Fiber 2.1, Sugar 3.7, Protein 5.6

STUFFING FOR SLOW COOKER



Stuffing for Slow Cooker image

This poultry stuffing recipe is prepared in a slow cooker so no turkey is needed. Note: If using a seasoned stuffing mix, omit the herbs and salt.

Provided by Wanda Galloway

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 11

Number Of Ingredients 14

1 cup butter
2 cups chopped celery
2 cups chopped onion
¼ cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 ½ teaspoons sage
½ teaspoon ground black pepper
1 ½ teaspoons salt
½ teaspoon dried marjoram
2 eggs, beaten
4 cups chicken broth

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.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 25.2 g, Cholesterol 78.2 mg, Fat 19.1 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 901.4 mg, Sugar 4.1 g

SLOW COOKER STUFFING RECIPE



Slow Cooker Stuffing Recipe image

While your oven will be quite busy during this holiday season, take advantage of your crock pot with this amazingly flavorful and moist slow cooker stuffing.

Provided by Contributor

Categories     Side Dish

Time 5h

Number Of Ingredients 12

1 cup butter ((2 sticks))
1 large onion ((diced))
2 cups celery ((chopped))
1 apple ((diced, optional))
¼ cup fresh parsley ((chopped))
1 ½ cups mushrooms ((sliced))
2 10 ounce boxes Mrs. Cubbison's Herb Seasoned Cube Stuffing ((about 10 cups))
1 teaspoon poultry seasoning
1 ½ teaspoons salt
½ teaspoon pepper
4 cups chicken broth
2 eggs ((beaten))

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.

Nutrition Facts : Calories 170 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 739 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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