Slow Cooker Sourdough And Wild Rice Stuffing Recipes

SLOW-COOKED WILD RICE

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

SLOW COOKER SOURDOUGH & FRESH HERB STUFFING

Steps:

• Grease the bottom and sides of the Crock Pot with olive oil.
• Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
• Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
• Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
• Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
• Cook on low for 4-6 hours, until the edges are golden brown.
• Top with fresh herbs before serving, if desired.

ROAST CAPON WITH WILD RICE SOURDOUGH STUFFING

Steps:

• In a medium saucepan over high heat, bring water to a boil. Add 1 teaspoon salt. Add rice; return to a boil. Reduce heat to low, cover tightly, and cook for 45 minutes, or until tender. Spread on a plate to cool.
• Meanwhile, place pancetta in a large, deep frying pan over medium-low heat. Cook until fat is rendered and pancetta is crisp, 10 to 15 minutes. Add onions and cook until they begin to soften, 2 to 3 minutes. Turn up heat to medium; add carrots and celery. Cook until soft, 5 to 10 minutes. Add salt and pepper to taste.
• Add stock and bring to a simmer. Add sage and reduce until thick and soupy, about 5 minutes over medium-high heat. Add butter, if desired, and stir until melted.
• Add rice to pan and stir until moistened. Place bread cubes in a large bowl and combine with rice-vegetable mixture. Add more stock as needed until stuffing is slightly moist but not soggy. Stir in parsley.
• Heat oven to 425 degrees. Season cavity of capon with salt and pepper. Stuff just before roasting. Rub capon with a little softened butter or olive oil and sprinkle with salt and pepper. Tie legs together with butcher?s twine and place in a roasting pan.
• Turn oven down to 375 degrees and roast capon for 25 minutes per pound, or until juices run clear when thigh is pricked with a fork. Let sit, loosely covered with foil, for 10 minutes before carving.

WILD RICE 'N' BREAD DRESSING

Steps:

• In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

FAMILY-FAVORITE SOURDOUGH STUFFING

Steps:

• Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.

WILD RICE WITH ROSEMARY AND CASHEW STUFFING

Steps:

• Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
• Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

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.