CAN COOKER ACCESSORIES RECIPES

Name: Stuffing from the Slow Cooker
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10 servings.
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

STUFFING FROM THE SLOW COOKER RECIPE: HOW TO MAKE IT

Stuffing from the Slow Cooker Recipe: How to Make It 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

Total Time 03 hours 30 minutes

Prep Time 30 minutes

Cook Time 03 hours 00 minutes

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, FatContent 7g fat (4g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 635mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

STUFFING FROM THE SLOW COOKER - TASTE OF HOME

Stuffing from the Slow Cooker - Taste of Home 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

Total Time 03 hours 30 minutes

Prep Time 30 minutes

Cook Time 03 hours 00 minutes

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°.

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STUFFING FROM THE SLOW COOKER RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.6
Total Time 03 hours 30 minutes
Category Side Dishes
Calories 178 calories per serving

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°.

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