SLOW COOKER STUFFING RECIPE | ALLRECIPES
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 Allrecipes Member
Categories Mushroom Stuffing and Dressing
Total Time 9 hours 20 minutes
Prep Time 25 minutes
Cook Time 8 hours 55 minutes
Yield 16 servings
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, CarbohydrateContent 16.6 g, CholesterolContent 53.8 mg, FatContent 13.1 g, FiberContent 1.5 g, ProteinContent 3.9 g, SaturatedFatContent 7.7 g, SodiumContent 501.7 mg, SugarContent 2.6 g
TURKEY WITH STUFFING RECIPE | ALTON BROWN | FOOD NETWORK
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
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