Traditional Crockpot Stuffing
Make this easy stuffing in your crockpot to help save time and work on Thanksgiving day.
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Yield: Serves 12
Ingredients:
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped parsley
- 2 (8 oz.) cans sliced mushrooms, drained
- 12 cups day old bread cubes, dried overnight
- 1 tsp. poultry seasoning
- 1-1/2 tsp. dried sage leaves
- 1 tsp. dried thyme leaves
- 1/4 tsp. pepper
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 1 - 2 cups chicken or turkey broth
- 2 eggs, beaten
Preparation:
To
dry bread, let it stand uncovered overnight on a wire rack, or bake in a
200 degree F oven for about 20-30 minutes, until firm. In a heavy
skillet, melt butter over low heat. Add onion, celery, parsley, and
mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread
cubes in a large bowl. Pour this mixture over bread cubes, then add all
seasonings and toss well. Add eggs and mix well. Pour in enough broth to
moisten, about 1/3 cup at a time, tossing with fork. Don't make the
dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and
cook on low for 6-8 hours, sprinkling with some more chicken stock once
or twice during the cooking time.
Changing colors so it's easier to tell where the recipe ends and I begin.
First off, this didn't have a bad flavor. But then again it is pretty much a basic stuffing recipe, so how much can you screw up the taste?
This had WAAAAAAY too much broth in it. We basically ended with an almost mush. I prefer a crispier stuffing, and I knew I wasn't going to get that in a crockpot, but I didn't expect something that was almost a stew in texture and liquid. So I'm not sure we will ever try this again, but if we do it will be with maybe 1/4 of the liquid called for.
Sweet Potato Mash w/ Pecans (crockpot)
Ingredients
| 2 | lb. sweet potatoes, peeled and cut into ½ inch slices |
| 1 | cup apple juice, no sugar added, 100% juice |
| 1 | tbsp. ground cinnamon |
| 1 | tsp. ground nutmeg |
| ½ | tsp. allspice |
| ¼ | tsp. ground cloves' |
| AFTER COOKING, STIR IN: | |
| Cinnamon and nutmeg to taste | |
| Apple juice (see instructions) | |
| Pecans (optional) | |
| Honey or maple syrup to taste (optional for those who like a sweeter version) | |
Directions
Prepare your sweet potatoes and place in 3 qt. crock pot. Add 1/2 cup of the apple juice (NOT the full cup) and your spices. Cook on Low for 4-5 hours or until sweet potatoes are cooked through and soft.When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your crock pot insert, adding the second 1/2 cup of juice. Season with more cinnamon and nutmeg to taste. Top with pecans and enjoy.
Note: While this dish is yummy without the pecans, the pecans truly add the final touch to the flavor. Unless you have a nut allergy, we highly recommend the pecans. Do not be afraid of the fat in pecans. It is healthy fat a perfectly acceptable for Skinny eating.
Ok, me again. First off, this did not cook in 4-5 hours. More like 8-9. But then again we probably made a bigger batch than what is called for in this recipe. John will have to verify, but he's catching up on some much needed sleep right now.
I say this basically tasted like Spiced Applesauce, only a bit drier. John's opinion was that it tasted kinda like wassail if you replace orange for sweet potato. In either case, instead of the flavor accenting the sweet potatoes it masked it. No one could eat a full serving of it. Honestly the pecans were the best part, and we didn't even get them toasted (as I made a note on the menu planning of wanting to try). So this is a recipe that for us is going in the trash.
We like sweet potatoes. If I wanted apple, I'd make an apple recipe. So back to the drawing board for next year.
So in review, the new recipes did not turn out as well as planned and we will continue our hunt for the perfect Thanksgiving dishes.
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