Easy Crock-Pot Stuffing
33.1 هزار بار بازدید -
10 سال پیش
-
Stuffing at Thanksgiving should be
Stuffing at Thanksgiving should be set it and forget it! With this super easy Crock-Pot stuffing, you can achieve just that!
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Other delicious Thanksgiving recipes:
A Classic Thanksgiving Turkey: http://bit.ly/1CcOd74
How to Make Gravy: http://bit.ly/1thzkaf
How to Carve a Turkey: http://bit.ly/1xCiwvZ
Quick & Simple Cranberry Sauce: http://bit.ly/15rRjpn
Simple Pecan Pie: http://bit.ly/15rREbo
Pumpkin Tart: http://bit.ly/1zWevWp
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INGREDIENTS
- 10 cups bread, 1-Inch cubes (I use 1 challah and 1 french loaf)
- 1 1/2 - 2 quarts turkey/chicken/vegetable stock
- 2 tablespoons fresh minced sage (1 tablespoon dry)
- 1 tablespoon fresh minced thyme (1/2 tablespoon dry)
- 1/2 tablespoon fresh minced rosemary (2 teaspoons dry)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups onion, chopped
- 1 1/2 cups celery, chopped
- 5 cloves garlic, minced
- 1 stick butter
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped and whole pecans (1/2 and 1/2)
INSTRUCTIONS
Preheat oven to 225 degrees. Place bread cubes on two large sheet pans and put in the oven to dry. Drying works the best in the oven as opposed to leaving the bread to “stale” overnight as the oven dries much more evenly. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
Melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender.
Add garlic and cook until fragrant, about another two minutes. Remove from heat and set aside.
Place cooled bread in a large bowl and add minced herbs, dried cranberries, pecans, egg (slightly beaten), cooled onion mixture, salt, and pepper. Stir to combine and add in enough stock to create a moist dressing. You don’t want the liquid to be sitting at the bottom of the bowl. Let bread soak up the liquid and add more if needed.
Pour into a 6-quart slow cooker and set to high. The dressing will take 4-5 hours and become slightly puffed and set around the edges.
Once cooked, spoon into a serving dish and garnish with toasted pecans and a few dried cranberries.
#Thanksgiving #recipe #slowcooker
PRINT the recipe: https://bit.ly/307ZhWe
SUBSCRIBE for more great videos! http://bit.ly/WyseGuide
Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: http://bit.ly/Wyse_Guide
Check me out on Instagram: http://bit.ly/WyseGuideIG
------------------------------
Other delicious Thanksgiving recipes:
A Classic Thanksgiving Turkey: http://bit.ly/1CcOd74
How to Make Gravy: http://bit.ly/1thzkaf
How to Carve a Turkey: http://bit.ly/1xCiwvZ
Quick & Simple Cranberry Sauce: http://bit.ly/15rRjpn
Simple Pecan Pie: http://bit.ly/15rREbo
Pumpkin Tart: http://bit.ly/1zWevWp
------------------------------
INGREDIENTS
- 10 cups bread, 1-Inch cubes (I use 1 challah and 1 french loaf)
- 1 1/2 - 2 quarts turkey/chicken/vegetable stock
- 2 tablespoons fresh minced sage (1 tablespoon dry)
- 1 tablespoon fresh minced thyme (1/2 tablespoon dry)
- 1/2 tablespoon fresh minced rosemary (2 teaspoons dry)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups onion, chopped
- 1 1/2 cups celery, chopped
- 5 cloves garlic, minced
- 1 stick butter
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped and whole pecans (1/2 and 1/2)
INSTRUCTIONS
Preheat oven to 225 degrees. Place bread cubes on two large sheet pans and put in the oven to dry. Drying works the best in the oven as opposed to leaving the bread to “stale” overnight as the oven dries much more evenly. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
Melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender.
Add garlic and cook until fragrant, about another two minutes. Remove from heat and set aside.
Place cooled bread in a large bowl and add minced herbs, dried cranberries, pecans, egg (slightly beaten), cooled onion mixture, salt, and pepper. Stir to combine and add in enough stock to create a moist dressing. You don’t want the liquid to be sitting at the bottom of the bowl. Let bread soak up the liquid and add more if needed.
Pour into a 6-quart slow cooker and set to high. The dressing will take 4-5 hours and become slightly puffed and set around the edges.
Once cooked, spoon into a serving dish and garnish with toasted pecans and a few dried cranberries.
#Thanksgiving #recipe #slowcooker
10 سال پیش
در تاریخ 1393/08/18 منتشر شده
است.
33,122
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