Sage Dressing Crock Pot Recipes

SLOW-COOKED SAGE DRESSING

Steps:

• In a microwave, melt butter with seasonings. Place bread, celery and onion in a large bowl; toss with butter mixture. Transfer to a 5-qt. slow cooker., Cook, covered, on low until heated through, 4-5 hours, stirring once.

SAGE DRESSING - CROCK POT

Steps:

• In skillet or saucepan cook the veggies and seasonings with the butter until tender.
• Add the chicken broth and simmer for another 5 minutes.
• Pour over the torn bread and fold into the bread pieces.
• In separate bowl, beat the eggs; then add to the bread mixture and mix well.
• Stir in the milk and pour into a sprayed or buttered crock pot.
• Cook for 2 hours on low then turn to.
• high and cook for another 2 hours.
• Very moist and great flavor, not too strong .

SAGE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
• Butter a 9 by 13-inch baking dish and set aside.
• Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
• Turn the oven up to 425 degrees F.
• Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
• Garnish with the herb sprigs and serve the dressing 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.

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°.

CROCK POT SAUSAGE DRESSING

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
• Transfer to a greased 5-quart crock pot/slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on LOW for 4 to 5 hours or until heated through.
• Yield: 12 servings.

SLOW COOKER CHICKEN DRESSING

Steps:

• Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
• In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
• Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

STUFFING - CROCK POT RECIPE

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. 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 This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.