Re: [slowcooker] Stuffing
- re:>> Once, I put together a pot of Calico Beans
(from cans) and the other time I did a double or triple batch of stove
stuffing, (with the addition of fresh onion, celery, small amount of
carrot, chopped water chestnuts and perhaps a quarter cup raisins.)<<
What are "Calico Beans" and how do you do Stove Top in the Crock???
ttfn ~ maureen jackson, bcce
san jose, ca
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- Just wanted to pass on the information that I made one of my stuffings
in the crock pot this year and it was wonderful. It turned out so well,
that I intend to do it every year.
The recipe I used is one I found somewhere else...have not got a clue
where! It follows for anyone else to try from now on!
Apple-Sausage Slow Cooker Stuffing
1 1/2 cup chopped onion
1 1/2 cup diced celery
1 1/2 cup chopped granny smith apples (peeled or not)
12 cups of dried bread cubes
1 1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
1/2 cup water or chicken broth
1 cup (2 sticks) butter, melted
8 to 16 oz. ground pork sausage, to taste
Brown an drain sausage. Combine sausage with all ingredients except
butter and water/broth. Spoon into 5 qt. slow cooker. Cover and cook
on low for 4-5 hours, stirring once. Makes about 12 servings.
I used canned chicken broth. I also used a prepackaged stuffing called
Franz that has a seasoning packet. I used this seasoning packet and
omitted the seasonings called for in the recipe. Also used one roll of
Jimmy Dean regular sausage in this recipe. It makes a ton! But was so
Thanks to all the nice people who have commented on the make-ahead
potatoes. This is the only way to make them for the holidays and our
family favorite. Wondering if anyone tried my make-ahead gravy recipe I
got out of Family Circle Magazine. We had it this year and thought it
Still eating leftovers.....
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- Here's a recipe that is what I use as a base (I sometimes use prepared
store-bought bread cubes instead of the day-old bread cubes). I usually add
some cooked crumbled Italian sausage (a few links) and some canned or thawed
frozen artichoke hearts (not marinated!) cut up at the start and pre-cooked
salad shrimp about 2 hours before it's done, I use egg beaters for the eggs.
I also use fresh sage (double the amount in the recipe). I also butter (or
spray with Pam) the slowcooker before I put the stuffing in.
I think you could easily cook this on high for 1 hour and low for 2 and it
would be fine.
My family demands I make this stuffing every year. :-)
P.S. I think I got this basic recipe from this list but don't remember who
Moist Poultry Dressing
Recipe By : Quick Cooking, March/April 2000
Serving Size : 14 Preparation Time :0:00
Categories : Breads Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces sliced mushrooms -- drained
4 ribs celery -- chopped
2 medium onions -- chopped
1/4 cup minced fresh parsley
3/4 cup butter or margarine
13 cups day-old bread cubes
1 1/2 teaspoons salt
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 tea dried thyme
1/2 tea pepper
14 1/2 ounces chicken broth
In a large skillet, sauté the mushrooms, until the vegetables are tender. In
a large bowl, toss the bread cubes with salt, sage, poultry seasoning,
thyme and pepper. Add the mushroom mixture. combine eggs and broth; add
to the bread mixture and toss. Transfer to a slow cooker. cover and cook
on low for 4-5 hours or until a meat thermometer reads 160F.
Yield: 12-16 servings.
----- Original Message -----
Sent: Thursday, October 31, 2002 9:44 AM
Subject: [slowcooker] (unknown)
> Dressing for Thanksgiving turkey, etc - I've never done it in a CP. Does
anyone have a great recipe that only takes 3 hours?
> thank you.
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