Slow Cooked Sage Dressing Recipes

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:

• In a microwave, melt butter with seasonings. Place bread, celery and onion in a large bowl; toss with butter mixture. Transfer to a 5-qt. slow cooker., Cook, covered, on low until heated through, 4-5 hours, stirring once.

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.

Steps:

• Combine the first 5 ingredients. In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker., Cook, covered, on low 3-4 hours or until apple is tender, stirring once.

Steps:

• In skillet or saucepan cook the veggies and seasonings with the butter until tender.
• Add the chicken broth and simmer for another 5 minutes.
• Pour over the torn bread and fold into the bread pieces.
• In separate bowl, beat the eggs; then add to the bread mixture and mix well.
• Stir in the milk and pour into a sprayed or buttered crock pot.
• Cook for 2 hours on low then turn to.
• high and cook for another 2 hours.
• Very moist and great flavor, not too strong .

Steps:

• In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
• Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
• Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
• Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
• Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
• Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
• Cover and cook on HIGH for 1 hour.
• Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
• NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
• Serve hot right out of the crock if you wish.
• FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
• White bread will give a lighter textured stuffing than whole wheat or whole grain.
• You will serve about 1/2 to 1 cup of stuffing per person.