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 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
CROCK POT BREAD & SAUSAGE STUFFING
I love stuffing and have always been disappointed that there is just never enough of it. This makes a large quantity and tastes delicious. Handy too because you can serve it right from the crock pot insert. You could also add mushrooms or apples to this recipe.
Provided by Reggies Mom
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl put 1 loaf bread broken up and dried overnight. Season crumbs with salt, pepper, poultry seasoning & garlic powder.
- In pan, saute 1 chopped onion, chopped celery and the chopped parsley in the butter.
- In another pan brown & break up the bulk sausage.
- Pour the sauteed vegetables and sausage over the bread crumbs. Moisten with the chicken broth.
- Place in slow cooker on low for about 3 hours. (Time may vary depending on your crock pot.) I recommend giving it a stir and checking to see if it is getting too dry around the edges from time to time. You can always add a little more broth to suit your taste.
Nutrition Facts : Calories 507.9, Fat 32, SaturatedFat 14.1, Cholesterol 95.9, Sodium 1058.8, Carbohydrate 36.2, Fiber 2.2, Sugar 4.1, Protein 18.2
CROCK POT STUFFING
Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas.
Provided by Diana Adcock
Categories Vegetable
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 221.5, Fat 7, SaturatedFat 3.5, Cholesterol 13.3, Sodium 615.1, Carbohydrate 34.3, Fiber 2.7, Sugar 5.9, Protein 5.7
CROCK POT CORNBREAD STUFFING
Make and share this Crock Pot Cornbread Stuffing recipe from Food.com.
Provided by LoveBakedIn
Categories Thanksgiving
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Crumble the bread and toast into a large bowl.
- Add all ingredients except butter and toss to mix well.
- Put in crock pot and dot with butter.
- Cook on high for 2 hours or more.
Nutrition Facts : Calories 184.1, Fat 10, SaturatedFat 4.1, Cholesterol 88.3, Sodium 844.6, Carbohydrate 15.8, Fiber 0.8, Sugar 1.9, Protein 7.4
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.
SAUSAGE AND CORN BREAD STUFFING - CROCKPOT
Make and share this Sausage and Corn Bread Stuffing - Crockpot recipe from Food.com.
Provided by mailbelle
Categories Pork
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
- In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
- In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
- Cover and cook on low-heat setting for 4 to 5 hours.
Nutrition Facts : Calories 709.9, Fat 20.4, SaturatedFat 9, Cholesterol 57.2, Sodium 2393.3, Carbohydrate 103.2, Fiber 4.5, Sugar 11.8, Protein 25.8
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BEST EVER SLOW COOKER SAUSAGE STUFFING - AVERIE COOKS
From averiecooks.com
4.4/5 (302)Calories 299 per servingCategory Sides, Salads & Vegetables
- Place bread inside a 6-quart slow cooker that’s been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
- The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
- Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
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