Yummy Crock Pot Stuffing Recipes

CROCK POT STUFFING

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.

YUMMY CROCK POT STUFFING

Steps:

• saute onion mixture in 1 cup butter for 5 minutes cooling slightly.
• in 2-quart mixing bowl put chicken broth mixture and mix well.
• in a very large bowl put the final mixture and mix it well. Now put the final mixture into a crock pot and cover. Cook on high for 1 hour, then turn it down to low can cook for 4-8 hours more.

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 FOR SLOW COOKER

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.

CROCK POT STUFFING

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.

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°.

RANDY'S DELICIOUS CROCK POT STUFFING

Steps:

• For the bread -- around Christmas, Thanksgiving, Easter etc you can usually buy the "stuffing bread" from some of the grocery stores. Use 2 loaves of this if you can get it along with a half loaf of good medium rye bread, and a half loaf of sourdough bread as well -- all mixed together (it makes a fair bit of bread crumbs but remember they reduce). Cut your bread up at least the night or day before and let it sit out to dry up. If your bread is too fresh, your stuffing will be a little more mushy.
• If you can't get the "stuffing bread" that's fine, just use the rye, the sourdough, and a couple of nice farmers white. You don't want to use an Italian loaf as they tend to be too airy and light, the stuffing becomes mush. you can even add a box of stove top (or some other brand) of stuffing mix with your bread. I do this and mix it with my bread crumbs while they dry.
• Also, it is best to use fresh herbs. When you do however, don't be light on their usage -- go by the smell, when it smells like it should taste, you have the right balance. Don't hesitate to taste it along the way, and add more or less of the herbs as it cooks. The most important herb is the savoury -- don't skimp on this one. Use the amounts listed above as a minimum if you are using dry, but if using fresh herbs be generous, I typically use almost a cup of fresh sage, about half a cup of thyme, and almost a cup of the savoury too.
• Now you're ready to begin:
• Sauté sausage until it is almost cooked through, breaking it up like hamburger. Add some of the butter, about 2 or 3 tablespoons at this point then add the celery to the sauté pan when the sausage is about half way cooked. Now add the onions and the garlic to the sauté pan when the sausage is almost all the way cooked, then add the mushrooms at this point as well -- Once everything is in and the onions are beginning to soften and become opaque you can add the rest of the butter and let it melt in -- finally add parsley just before it is done and fold it through the sauté mixture.
• Remove the sauté mixture from the heat and set it aside to cool a little.
• Beat eggs, add soup, baking powder, sage, pepper etc -- (all the rest go in here).
• Add broth -- stir -- mix well.
• Grease Crock Pot really well -- this is very important as it will stick to the sides.
• With the crock pot about 3/4 full of the bread mix, add the sauté mix, and stir it all together. You can add some more of your bread after the sauté mix has been stirred inches Now add the broth mix and stir it all together. Again you can add more bread and continue to stir together, adding bread (until you run out, or don't want to add any more) and stir until it all seems nice and moist.
• Cook on high for 1 hour to start , then reduce and cook on low 4-5 hours -- stir every 30 to 45 mins and make sure you run the wooden spoon along the edges of the crock pot to avoid the sticking. Taste test as you go, and add more spices and herbs to taste.