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Wednesday, November 18, 2009

(2) Thanksgiving Stuffig recipes (1) Slow Cook Stuffing Recipe

Traditional Stuffing Recipe

1 bag (15 oz) herb-seasoned stuffing
1/3 cup chopped parsley
12 oz bulk pork sausage
3 Tbsp butter
2 cups chopped onion
1 cup chopped celery
1 can (14 oz) reduced-sodium chicken broth
1 1/4 cups water

Heat oven to 350ºF. Grease a shallow 3-qt baking dish.Put stuffing mix and parsley in a large bowl. Heat a large nonstick skillet over medium heat. Add sausage and cook over medium-high heat, breaking up meat with a wooden spoon, 6 minutes or until browned and cooked through. Add to bowl with stuffing. Melt butter in same skillet. Add onion and celery, and cook over medium heat, stirring occasionally, 10 minutes or until tender. Add broth and water, stirring to remove any browned bits. Add to bowl. Gently toss to mix. Spoon into baking dish and cover with foil. Bake 30 minutes. Uncover and bake 15 minutes more or until lightly browned.


Since everyones tradition can be a bit different here are some variations for you

MUSHROOM, SAUSAGE & FENNEL VARIATION: Use Italian pork sausage (no casing) instead of bulk pork sausage. Use chopped fennel instead of celery; sauté 8 oz sliced mushrooms along with the onions and fennel.

APPLE, BACON & SAGE VARIATION: Add 1/3 cup chopped fresh sage with the parsley. Use 1-in. pieces sliced bacon instead of bulk pork sausage. Drain fat from skillet. Sauté 2 cups diced, peeled apple along with the onions and celery. Use apple cider instead of water.

SMOKED HAM–CORNBREAD VARIATION: Use cilantro instead of parsley. Use diced smoked ham instead of bulk pork sausage. Reduce onion to 1 cup, and add 1 cup chopped red bell pepper and a chopped poblano chile pepper. Sauté ham along with vegetables. Stir in 1 tsp ground cumin with broth.




Slow Cooker Mushroom and Herb Bread Stuffing
1 stick (1/2 cup)butter
2 medium onions, chopped
2 cups chopped celery
12 oz mushrooms, sliced
2/3 cup chopped parsley
2 tsp dried sage
1 tsp each poultry seasoning and dried thyme
1/2 tsp dried marjoram
11/2 tsp salt
1/2 tsp ground black pepper
11/4 cups chicken broth
2 large eggs
1 loaf (1 lb) whole-wheat bread, torn in pieces, left out overnight to dry

Have ready a 5-qt or larger slow-cooker. Melt butter in a large skillet over medium heat. Add onions and celery; sauté 8 to 10 minutes until translucent. Add mushrooms; cook 5 minutes. Stir in parsley, sage, poultry seasoning, thyme, marjoram, salt and pepper. Transfer to cooker. Whisk broth and eggs in a bowl to combine. Stir, with the bread, into cooker mixture until blended. Cook on high 45 minutes then reduce heat to low and cook 4 to 6 hours.
Planning Tip: Prepare onions, celery, parsley and mushrooms up to 2 days ahead. Bag onion and celery together, parsley and mushrooms separately. Refrigerate. Tear up bread 2 days ahead. Leave out, loosely covered, overnight. Make stuffing through Step 2 up to 1 day ahead.

These recipes can be found on the Womans Day site

1 comment:

  1. Thanks for the recipe. I lost my old one.

    ReplyDelete

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