Best Crock Pot Stuffing Barbaja W Recipes
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
CROCK POT STUFFING BARBAJA W.
Easy and needs no attention to stay moist for a long time. While guests eat casually on no schedule, like for an open house.
Provided by barbaja w.
Categories Grains
Time 5h20m
Yield 7 crock pot full for guests, 7 serving(s)
Number Of Ingredients 8
Steps:
- Saute butter onion parsley mushroom celery combine with other ingredients.
- Cook in covered crock pot on high for one hour and on low for 4 hours.
- Stays moist on low while guest come and go on no schedule, like for an open house or something.taste good. May use cornbread or plain stuffing.
Nutrition Facts : Calories 910.1, Fat 58.1, SaturatedFat 23.3, Cholesterol 130.2, Sodium 2529.4, Carbohydrate 80.7, Fiber 11.1, Sugar 10.3, Protein 16.6
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
HOMEMADE CROCK POT STUFFING
This recipe satisfies the most critical traditionalists! A bonus is the partial advance preparation.
Provided by Mrs H
Categories Easy
Time 5h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter.
- Add celery&onion, saute till tender.
- Stir in sugar through thyme.
- (This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture.
- Pour in the chicken stock and toss lightly.
- Spoon into 3-5 quart crock pot.
- Cook on low 5-6 hours.
- If it looks a little dry and hour before serving add more chicken broth or drippings if you have them.
- Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.
ULTIMATE CROCK POT STUFFING
Make and share this Ultimate Crock Pot Stuffing recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 13
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.
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