SLOW COOKER STUFFING RECIPE Here is my favourite stuffing recipe. We dont cook our stuffing in the turkey since my husband is a vegetarian. Doing it in the crockpot saves on oven space and its nice and hot when dinner is served. Swap out your favourite things to make this your own. This recipes makes A LOT. Like, enough for everyone to have leftovers. If you want to make less, or have a smaller crockpot, just make half a recipe. p.s. were gluten and dairy free at our house, if you can eat dairy use real butter! :) 1 cup boiling water 1 ounce dried porcini mushrooms 1 cup Earth Balance margarine 2 cups chopped onion 2 cups chopped celery 2 cups sliced mushrooms 1 can water chestnuts, drained, diced 1 small can sliced black olives, drained 2-3 loaves of dried bread cubes (about 10-12 cups) 1/4 cup chopped fresh parsley 1 tsp poultry seasoning 1.5 tsp dried sage 1 tsp dried thyme 1/2 tsp dried marjoram 1 1/2 tsp salt 1/2 tsp ground black pepper 2.5 to 3 cups broth (turkey, chicken or vegetable) 2 eggs, beaten Add 1 cup boiling water to dried porcini mushrooms, cover and let stand for 30 minutes until mushrooms are soft. RINSE VERY WELL to remove any grit. Chop finely. Drain. Strain the mushroom liquid through paper towel or cheese cloth and reserve — you can add this to your broth for an extra flavour boost! Melt margarine in a large skillet over medium heat, cook onion, celery, fresh mushrooms stirring frequently. Put dried bread cubes in a very large mixing bowl. Add all cooked vegetables, the porcini mushrooms, water chestnuts, black olives, fresh parsley. Add all the dried seasonings - sage, thyme, poultry seasoning, marjoram, salt and pepper. Stir until everything is well incorporated. Now, here’s the important part. For your liquid you have your broth of choice, and you may have also included your reserved porcini liquid (highly recommended if you like mushrooms). Start slowly adding liquid until the mixture is moistened. How much you add completely depends on the type of bread you are using so go slow to avoid a soggy mess! I usually end up using 2 1/2 cups but you may need more. Fold in beaten egg. Transfer everything to your crockpot. Put the lid on and cook on low for 4-6 hrs. Check it occasionally and add any additional broth if it is looking a little parched. Enjoy! And of course, let me know if you try it.
Posted on: Sat, 04 Oct 2014 21:23:39 +0000
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