Slow Cooker Dressing Stuffing.

Stuffing, dressing, I know the difference but I still always call in stuffing even though it’s not lol.

I found this recipe about 10 years ago and LOVE IT! It gives me more room for everything else in the oven. I have even tried making this in the regular oven and it turned out great too. Instructions for that are at the bottom of the recipe.

Slow Cooker Dressing Stuffing

 

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Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Author: Holly

Recipe type: side

Serves: 15

Ingredients

• I cup butter
• 2 cups diced onion
• 2 cups diced celery
• ¼ cup chopped fresh parsley or 2 teaspoons dried
• 12 cups dry bread cubes
• 1½ teaspoons salt
• 1½ teaspoons dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• ½ teaspoon dried marjoram
• ½ teaspoon pepper
• 2.5-4 cups chicken broth
• 2 eggs beaten

Instructions

1. Melt butter in large saucepan over medium high heat. Cook the onion, celery and parsley (if using fresh) until soft. Let cool a little bit so you don't cook the eggs when you mix everything together.
2. Place bread cubes in very large bowl. Sprinkle with all of the salt, pepper and spices.Pour the butter and cooked onion and celery over the top. Pour beaten eggs over the top.
3. Pour 2 cups of broth over the top and then stir. Keep adding in broth and mixing until all the bread is moist. You don't want it to be soggy, just enough so that all the bread is moist.
4. Coat the sides of your slow cooker with cooking spray or use a liner, then dump everting in. Cover and cook on low for 5-6 hours or high for 3.5-4 hours.
5. *If you want to cook this in the oven, grease a 9x13 pan and bake at 350 degrees for 45-55 mins.
6. *You can make this the night before (uncooked) and let it sit in the refrigerator, pull out that morning and start the slow cooker.

3.5.3251

Cornbread, Sausage and Jalapeño Dressing.

I came across a similar recipe years and years ago, and have spent the last few years tweaking it to this one. Everyone loves it!!! It’s very versatile. I don’t like dealing with jalapeños, so I use the jared. Sometime I want to save time and buy the precooked sausage crumbles and dump them in.

Cornbread, Sausage and Jalapeño Dressing

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Holly

Recipe type: side

Serves: 10

Ingredients

• ¾ cup butter
• 1 cups chopped onion
• 1 cup chopped celery
• 2 jalapeños minced or ¼ cup of jared jalapeños slices
• ½ pound of sausage cooked into crumbles- Italian, breakfast, or any kind you like
• 1 package of cornbread stuffing mix or 3 cups of dried cornbread crumbs
• 3 cups of dried bread cubes
• 1 teaspoon salt
• ¼ teaspoon of pepper
• ½ teaspoon dried sage
• ½ teaspoon poultry seasoning
• ½ teaspoon dried thyme (optional)
• ¼ teaspoon dried marjoram (optional)
• 2-3 cups of chicken broth
• 1 egg beaten

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. In large skillet, melt the butter, then sauté the onion, celery and pepper.
3. In large bowl mix everything except the chicken broth. Once mixed start adding in the broth and stir. The mixture should be wet but not swimming in the broth. Add enough broth so that everything is wet.
4. Dump in greased pan and bake at 350 degrees for 40-50 mins.

3.5.3251