SLOW COOKER STUFFING
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
- Prepare the onion, celery, carrots, mushrooms, and kale, and melt the sticks of butter in a large skillet. Add the veggies and let them cook for 5-7 minutes, or until slightly tender. While the veggies are cooking, whisk together the eggs, broth, rosemary, sage, thyme, salt, and pepper.
- Grease your slow cooker. Add a layer of sourdough cubes to the slow cooker, followed by large spoonfuls of veggies, and then the rest of the bread and veggies. Pour the egg mixture over the top and stir. Cover, set the slow cooker to low and cook for 3-4 hours or cook on high for ~2-3 hours.
- Check the stuffing periodically to see if it needs a dash of broth. I did not have issues with this, but every slow cooker is different. You can serve the finished stuffing right from the slow cooker, and can flip it to the "warm" setting while you're waiting to eat. Or you can transfer it to a baking dish, and put it in a preheated oven for a few minutes to make the top layer crispier, if desired.
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