Crock Pot Holiday Dressing Recipes

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!

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).

Steps:

• Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
• In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
• Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
• Transfer the mix into your crock pot (a large one is best) and cover.
• Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
• If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.

Steps:

• Stew chicken until done. Tear into pieces and set aside. Save broth.
• Mix bread, eggs, butter, seasoning and onions into a bowl. Add 1 1/2 cans of soup, slightly diluted with water or chicken broth. Mix thoroughly.
• Place 1/2 can of soup, slightly diluted with water or broth, into the bottom of crockpot.
• Alternate layers of chicken and dressing mixture. (About halfway to top of crockpot, add another 1/2 can of souped slightly diluted with water or broth). End with layer of chicken on top.
• Add remaining soup to top of layers and cook on low for 3 hours.

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.

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°.

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.