Thursday, November 17, 2016

Slow Cooker Cranberry Stuffing - Free up the oven

With Thanksgiving Day days away, many of us are tweaking our last minute menus for the family holiday.  I really appreciate my double oven this time of year and it will soon be filled with turkey, ham, mashed potatoes, sweet potatoes, green bean casserole.  So the question is where to cook my stuffing? (if not stuffing the turkey with it).  Easy answer is to use your slow cooker.  This recipe can be made in the oven, but why not save space in the oven when it tastes delicious done in the slow cooker. 

Ingredients:  1 cup butter, 2 cups chopped onion, 2 cups celery, 1/4 cup parsley, 12 1/2 cups dry breadcrumbs, 1 teaspoon poultry seasoning,  1 1/2 teaspoon sage, 1 teaspoon thyme, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 1/2 cups chicken broth, 2 eggs, beaten, 1/2 cup dried cranberries, 1 large apple, cut in bite size pieces.

Melt butter in a skillet over medium heat.  Cook onion, celery and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in large bowl and add seasoning.  Pour enough broth to moisten and mix in eggs.  Add cranberries and apples.  Transfer mix to slow cooker and cook on high for 45 minutes.  Reduce heat to low and cook for 4-6 hours.  

* To make this recipe in the oven, prepare as directed, using full amount of broth.  Transfer to a 9x13 pan (lightly sprayed with cooking spray), Bake at 350 uncovered for 45 minutes to an hour.

1 comment:

  1. This sounds amazing, I love the idea of doing it in the crock pot. I look forward to reading your ideas every day! :)