Dressing In A Crock Pot Recipes

SLOW-COOKER DRESSING

Slow-Cooker Dressing image

Here's an easy dressing that's perfect for Thanksgiving get-togethers. Once it's in the slow cooker, you're free to turn your attention to the other dishes. -Rita Nodland, Bismarck, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 medium celery rib, chopped
1 small onion, chopped
8 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth

Steps:

In a large skillet, heat oil over medium-high heat; saute celery and onion until tender. Place stuffing cubes, celery mixture and seasonings in a large bowl; toss to combine. Gradually stir in broth., Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

Nutrition Facts : Calories 226 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

STUFFING FROM THE SLOW COOKER

Stuffing from the Slow Cooker image

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

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, beaten

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

SLOW COOKER STUFFING

Slow Cooker Stuffing image

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

Ingredients

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoons dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 ½ cups chicken broth, or as needed
2 eggs, beaten

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

STUFFING CROCK POT DRESSING

Stuffing Crock Pot Dressing image

My sister in law gave me this recipe. It is her family since she was little girl. I found a similar here, but not quite the same. So since I love this one, I might as well post it. No regrets - you are gonna love it!

Provided by Weiners Mom

Categories Winter

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup fresh parsley
13 cups slightly dry bread cubes, mixed whole wheat and white
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram
2 (14 ounce) cans low sodium chicken broth
2 eggs, beaten

Steps:

Melt butter in skillet and sauté onion, celery, parsley.
Pour over bread cubes in a very large mixing bowl.
Add all seasonings and toss together well.
Pour in broth and beaten eggs, and mix together well.
Pack lightly into crock pot.
Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another).
Enjoy it!

Nutrition Facts : Calories 549.2, Fat 35.8, SaturatedFat 20.8, Cholesterol 151.8, Sodium 1409, Carbohydrate 47.2, Fiber 3.4, Sugar 6.5, Protein 11.7

CROCK POT DRESSING

Crock Pot Dressing image

My sister Terry has made this for years, recipe is courtesy Rival Crock Pot Cooking. Many variations abound - but we like this one.

Provided by CindiJ

Categories Christmas

Time 14m

Yield 1 large pan, 12-16 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/2 cup parsley sprig
2 (8 ounce) cans drained mushrooms
12 -13 cups slightly dry bread cubes (and or cornbread)
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2-4 1/2 cups chicken broth or 3 1/2-4 1/2 cups turkey broth, and diced giblets

Steps:

Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread crumbs in very large mixing bowl. Add all seasonings and toss well together. Pour enough broth to moisten, add beaten eggs, and mix together well.
Pack lightly into crock pot. Cover and set to high for 45 minute then reduce heat to low and cook for 4 to 8 hours.
(Check on it every so often and add more broth if necessary).

CROCK POT CORNBREAD DRESSING

Crock Pot Cornbread Dressing image

This is absolutely the best dressing I have ever had and so simple to make. Put it in the crock pot and forget it. Hope you enjoy (Update) I have also made this with Rita's Corn Bread with Jalapeno & Cheddar Cheese recipe #50379 and just left out the cheddar cheese and it turned out great)Update: I omitted the salt after SusieD's review. Just add to your liking. I have recently made this and added chopped up chicken to it and it's excellent.

Provided by Nimz_

Categories For Large Groups

Time 4h15m

Yield 14-16 serving(s)

Number Of Ingredients 11

Ingredients

6 cups cornbread, . (cooked, The box cornbread mixes such as jiffy will make this sweeter)
8 slices day old bread
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage or 1 1/2 tablespoons poultry seasoning
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
1/4 cup butter
salt

Steps:

Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Salt to taste.
Pour into a sprayed crock pot.
Dot with butter.
Cover and cook on high for 2 hours or on low for 4 hours.

CROCK POT SAUSAGE DRESSING

Crock Pot Sausage Dressing image

Make and share this Crock Pot Sausage Dressing recipe from Food.com.

Provided by Joanie Grow

Categories Thanksgiving

Time 5h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 (14 ounce) package herb-seasoned stuffing cubes or 1 (14 ounce) package seasoned stuffing mix
1 (14 1/2 ounce) can chicken broth
1 large tart apple, chopped
1 cup chopped walnuts or 1 cup pecans (optional)
1/2 cup egg substitute
1/4 cup butter or 1/4 cup margarine, melted
1 1/2 teaspoons rubbed sage
1/2 teaspoon ground black pepper

Steps:

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
Transfer to a greased 5-quart crock pot/slow cooker.
Stir in the remaining ingredients.
Cover and cook on LOW for 4 to 5 hours or until heated through.
Yield: 12 servings.

CROCK POT STUFFING

Crock Pot Stuffing image

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

Ingredients

2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

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

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