Slow Cooker Sage And Onion Stuffing Recipes

SLOW COOKER SAUSAGE STUFFING RECIPE

Steps:

• Grease a slow cooker with nonstick cooking spray and add bread to a slow cooker. Set aside.
• Add sausage, celery, and onion to a skillet and heat over medium-high heat, stirring frequently and breaking apart sausage until no longer pink. Stir in celery seed and other herbs. Place sausage on top of bread and gently toss.
• Pour chicken broth over bread. Do this slowly in an attempt to evenly distribute broth.
• Cover and heat on low for 3 hours or high for 1 hour.
• Remove from slow cooker and serve immediately.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

CROCK POT STUFFING

Steps:

• Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
• Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
• Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
• Cover and refrigerate overnight if making ahead of time.
• Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.

SLOW COOKER SAGE AND ONION STUFFING

Steps:

• Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes.
• Whisk chicken broth, eggs, and sage together in a bowl.
• Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
• Cook on Low until flavors combine, about 4 hours.

SLOW-COOKED SAUSAGE DRESSING

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.

SLOW COOKER CRANBERRY APPLE STUFFING

Steps:

• Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
• Cook 3 hours on LOW or until desired texture.

SLOW-COOKED SAGE DRESSING

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.

SAGE AND ONION STUFFING

Steps:

• Sweat the onion in the oil, until soft but not coloured
• Mix together the onion, sage and breadcrumbs and season well.
• Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
• If making stuffing balls, cook in a roasting tin for 30 minutes.