Crock Pot Dressing Balls Recipes

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°.

MARMALADE MEATBALLS

Steps:

• In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add water if necessary.

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.

STUFFING BALLS / BREAD STUFFING

Steps:

• 1. Preheat oven to 325 degree Gather ingredients. You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't. It really makes no difference.
• 2. In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix. Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
• 3. Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
• 4. Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands. Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
• 5. The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two. Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
• 6. Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
• 7. You can serve them as is or w/ gravy. I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
• 8. Enjoy!..these really do have a wonderful, savory flavor..

CROCK-POT DRESSING BALLS

Steps:

• Cook celery and onions in margarine until tender.
• Mix 1 can chicken broth, stuffing and egg.
• Add to celery and onions; form into balls.
• Combine soups and remaining can of chicken broth.
• Place small amount in bottom of crockpot.
• Add dressing balls.
• Finish covering with soup mixture.
• Cook on high for 1 hour.

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.

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.