Nifs Anytime Crock Pot Stuffing Recipes

CROCK POT STUFFING

Crock Pot Stuffing image

Easy stuffing made from scratch and cooked to perfection in your slow cooker.

Provided by Holly Nilsson

Time 3h50m

Number Of Ingredients 12

Ingredients

1 cup butter
½ teaspoon black pepper
½ teaspoon salt or to taste
2 teaspoons poultry seasoning (store bought or homemade)
2 medium onions (diced)
2 cups celery (chopped)
6 cups cubed and dried white bread
6 cups cubed and dried brown bread
¼ cup chopped parsley
1 tablespoon fresh herbs, or more to taste (thyme, sage, rosemary (optional))
3-4 cups chicken broth
2 eggs

Steps:

Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
Cover and refrigerate overnight if making ahead of time.
Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.

Nutrition Facts : Calories 254 kcal, Carbohydrate 19 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 638 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CROCK POT STUFFING

Crock Pot Stuffing image

Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.

Provided by Diana Adcock

Categories Vegetable

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

Steps:

In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated for Vegetarians use vegetable stock.

Nutrition Facts : Calories 221.5, Fat 7, SaturatedFat 3.5, Cholesterol 13.3, Sodium 615.1, Carbohydrate 34.3, Fiber 2.7, Sugar 5.9, Protein 5.7

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

Ingredients

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

Ingredients

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

ULTIMATE CROCK POT STUFFING

Ultimate Crock Pot Stuffing image

Make and share this Ultimate Crock Pot Stuffing recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chopped celery
2 cups chopped onions
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
2 eggs, beaten
4 cups vegetable 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.

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

Ingredients

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

Ingredients

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