Slow Cooker Sourdough Herb Stuffing Recipes

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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

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SLOW-COOKER SAUSAGE STUFFING



Slow-Cooker Sausage Stuffing image

This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).

Provided by Food Network Kitchen

Categories     side-dish

Time 12h20m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups)
1 large onion, cut into 1/4-inch pieces (about 2 cups)
2 medium carrots, cut into 1/3-inch pieces (about 1 heaping cup)
2 stalks celery, cut into 1/3-inch pieces (about 1 cup)
1 1/2 teaspoons finely-minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 pound sweet Italian sausage, casings removed
2 tablespoons roughly-chopped fresh flat-leaf parsley

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 SOURDOUGH & FRESH HERB STUFFING



Slow Cooker Sourdough & Fresh Herb Stuffing image

This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection - plus, it's vegetarian and dairy-free!

Provided by Kare for Kitchen Treaty

Time 6h30m

Number Of Ingredients 16

10 cups sourdough bread cubes (about 1 loaf bread (I like 3/4-inch cubes))
4 cups French bread cubes (about 1/3 load bread)
2 tablespoons olive oil + more for greasing the slow cooker
2 cups chopped yellow onion (about 1 medium onion)
1/2 cup chopped celery (about 1 stalk)
1 medium clove garlic (minced)
2 1/2 - 3 1/2 cups vegetable broth
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped sage
2 teaspoons fresh chopped rosemary
1 teaspoon fresh chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
More fresh herbs for topping (if desired)
4- quart or larger slow cooker

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.

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

FAMILY-FAVORITE SOURDOUGH STUFFING



Family-Favorite Sourdough Stuffing image

Unlike most stuffing recipes, the base for this recipe is a loaf of sourdough French bread. This recipe has been a family favorite for years. Even people who never liked stuffing (like myself) will love it!

Provided by LTOPOIAN

Time 45m

Yield 8

Number Of Ingredients 10

1 ½ cups butter
½ pound fresh mushrooms, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
1 (1 pound) loaf sourdough bread, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
½ bunch fresh parsley, chopped
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 517 calories, Carbohydrate 37.6 g, Cholesterol 91.5 mg, Fat 38 g, Fiber 2.3 g, Protein 8.9 g, SaturatedFat 22.7 g, Sodium 871.3 mg, Sugar 3.5 g

THE BEST SOURDOUGH STUFFING



The Best Sourdough Stuffing image

This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Yield 8-12

Number Of Ingredients 16

1 cup unsalted butter (227 grams / 16 Tbsp) You can use half butter and half olive oil if you prefer.
2 large onions, diced
3-4 celery stalks, diced
8-10 mushrooms, chopped (227 grams / 8 oz)
6 garlic cloves, minced
1/2-1 tsp salt
1/2-1 tsp pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh tarragon or parsley
2 tablespoons chopped fresh rosemary
12-14 cups of cubed sourdough bread, stale or toasted (about 1½ loaves' worth)
3 cups vegetable, chicken, or turkey stock, divided
2-3 large eggs
Additional fresh herbs for sprinkling
Optional 3/4 cup finely chopped walnuts or roasted chestnuts
1-2 cups water as needed.

Steps:

  • Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
  • When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
  • In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
  • Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
  • Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
  • Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
  • Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
  • After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
  • Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
  • After removing from the oven, sprinkle with additional fresh herbs if you want.

SOURDOUGH HERB STUFFING



Sourdough Herb Stuffing image

Make and share this Sourdough Herb Stuffing recipe from Food.com.

Provided by plain fabulous

Categories     Spicy

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

6 cups sourdough bread, pieces
6 cups rye bread, pieces
3 cups red onions
1 cup frozen Brussels sprouts
1 cup celery
3 cups portabella mushrooms
1 minced garlic clove
1/2 cup olive oil or 1/2 cup butter
2 tablespoons soy sauce
2 tablespoons honey
12 ounces sausage (any flavor, spicy is better)
1 teaspoon fresh cracked pepper
1 1/2 cups water

Steps:

  • Separate raw sausage into bite size pieces, saute until golden brown.
  • In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
  • Transfer all of the sautéed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
  • With hands or spoons, mix everything evenly.
  • Do a taste test, add more pepper, etc to your taste buds desire.
  • Stuffing should be evenly moist, no dry areas. Sprinkle water where needed, do not over-water, shouldn't be drenched.
  • Transfer to large coverable baking dish, bake at 375°F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.

Nutrition Facts : Calories 310.7, Fat 25.9, SaturatedFat 6, Cholesterol 24.7, Sodium 654.2, Carbohydrate 14, Fiber 1.6, Sugar 7.8, Protein 7.1

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  • For best results, purchase the loaf of bread the day before making this stuffing and let it sit out on the counter overnight. You can roughly chop or tear it into cubes (you want ~10 cups) and let it sit out in a bowl. If you do not do this, you can toast the cubes yourself. Preheat the oven to 300 degrees F and put the sourdough cubes on 2 baking sheets. Bake for 20-30 minutes, or until they are toasted/dried out but not rock hard.
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From theherbeevore.com


HERB SOURDOUGH STUFFING WITH WILD MUSHROOMS - ABRA'S KITCHEN
2020-11-19 Toast the bread in the oven until completely dry about 20 minutes, transfer to a large mixing bowl. In a large skillet over medium heat, add olive oil and mushrooms. Saute, stirring occasionally, until golden brown (about 5-7 minutes). Add onion, celery, and fennel to the pan, saute for 2-3 minutes.
From abraskitchen.com


BEST SLOW-COOKER SAUSAGE STUFFING RECIPES - FOOD NETWORK CANADA
2016-11-28 Step 1. Lightly grease the bottom and sides of a 6-quart slow cooker with butter. Step 2. 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 ...
From foodnetwork.ca


SLOW COOKER SOURDOUGH HERB STUFFING - KITCHEN TREATY
10 cups sourdough bread cubes (about 1 loaf bread) (I like 3/4-inch cubes) 4 cups French bread cubes (about 1/3 load bread) 2 tablespoons olive oil + more for greasing the slow cooker; 2 cups chopped yellow onion (about 1 medium onion) 1/2 cup chopped celery (about 1 stalk) 1 medium clove garlic, minced; 2 1/2 – 3 1/2 cups vegetable broth
From mastercook.com


8 VEGETARIAN STUFFING RECIPES EVERYONE WILL LOVE - OH MY VEGGIES
2016-11-08 Aside from turkey, stuffing is one of the classic dishes everyone associates with Thanksgiving. Unfortunately for us vegetarians, most stuffing recipes involve bits of meat and turkey or chicken stock. Luckily, it's just as easy to make stuffing without the meat--and it's just as delicious too. These are 9 vegetarian stuffing recipes that are ...
From ohmyveggies.com


SLOW COOKER SOURDOUGH STUFFING WITH TURKEY SAUSAGE AND APPLES
2022-03-02 Add celery, onions and mushrooms and sauté for two minutes. Add the uncooked turkey sausage meat that was removed from the casing and continue to cook until no longer pink, about three more minutes. Remove from heat and add to the bowl with the bread and toss. Melt the other half of the butter and stir into the mixture.
From afamilyfeast.com


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