Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (112 page)

20-oz. can crushed pineapples, undrained

¼ cup brown sugar

1 tsp. nutmeg

1 tsp. cinnamon

1. Cook sweet potatoes until soft. Peel. Slice and place in slow cooker.

2. Combine remaining ingredients. Pour over sweet potatoes.

3. Cover. Cook on High 4 hours.

Potato Filling

Miriam Nolt

New Holland, PA

Makes 16-20 servings

Prep. Time: 40 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 10-qt.

1 cup celery, chopped fine

1 medium onion, minced

1 cup butter

2 15-oz. pkgs. bread cubes

6 eggs, beaten

1 qt. milk

1 qt. mashed potatoes

3 tsp. salt

2 pinches saffron

1 cup boiling water

1 tsp. pepper

1. Sauté celery and onion in butter in skillet for about 15 minutes.

2. Combine sautéed mixture with bread cubes. Stir in remaining ingredients. Add more milk if mixture isn’t very moist.

3. Pour into large, or several medium-sized, slow cookers. Cook on High 3 hours, stirring up from bottom every hour or so to make sure the filling isn’t sticking.

Slow-Cooker Stuffing with Poultry

Pat Unternahrer

Wayland, IA

Makes 18 servings

Prep. Time: 15 minutes

Cooking Time: 7-9 hours

Ideal slow-cooker size: 6- to 7-qt.

1 large loaf dried bread, cubed

1½-2 cups chopped cooked turkey,
or
chicken, meat and giblets

1 large onion, chopped

3 ribs celery with leaves, chopped

½ cup butter, melted

4 cups chicken broth

1 Tbsp. poultry seasoning

1 tsp. salt

4 eggs, beaten

½ tsp. pepper

1. Mix together all ingredients. Pour into slow cooker.

2. Cover and cook on High 1 hour, then reduce to Low 6-8 hours.

Fresh Herb Stuffing

Barbara J. Fabel

Wausau, WI

Makes 6-8 servings

Prep. Time: 25 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 6-qt.

2 onions, chopped

3 celery ribs, chopped

½ cup butter

½ cup chopped fresh parsley

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh marjoram

1 Tbsp. chopped fresh sage

1 tsp. salt

½ tsp. freshly ground pepper

1 loaf stale sourdough bread, cut in 1-inch cubes

1½-2 cups chicken broth

1. Sauté onions and celery in butter in skillet for 10 minutes. Remove from heat and stir in fresh herbs and seasonings.

2. Place bread cubes in large bowl. Add onion/herb mixture. Add enough broth to moisten. Mix well. Turn into greased slow cooker.

3. Cover. Cook on High 1 hour. Reduce heat to Low and continue cooking 3-4 hours.

Moist Poultry Dressing

Virginia Bender,
Dover, DE

Josie Boilman,
Maumee, OH

Sharon Brubaker,
Myerstown, PA

Joette Droz,
Kalona, IA

Jacqueline Stefl,
E. Bethany, NY

Makes 14 servings

Prep. Time: 25 minutes

Cooking Time: 5 hours

Ideal slow-cooker size: 5-qt.

2 4½-oz. cans sliced mushrooms, drained

4 celery ribs, chopped (about 2 cups)

2 medium onions, chopped

¼ cup minced fresh parsley

¼-¾ cup margarine (enough to flavor bread)

13 cups cubed day-old bread

1½ tsp. salt

1½ tsp. sage

1 tsp. poultry seasoning

1 tsp. dried thyme

½ tsp. pepper

2 eggs

1
or
2 14½-oz. cans chicken broth (enough to moisten bread)

1. In large skillet, sauté mushrooms, celery, onions, and parsley in margarine until vegetables are tender.

2. Toss together bread cubes, salt, sage, poultry seasoning, thyme, and pepper. Add mushroom mixture.

3. Combine eggs and broth and add to bread mixture. Mix well.

4. Pour into greased slow cooker. Cook on Low 5 hours, or until meat thermometer reaches 160°.

Note:

This is a good way to free up the oven when you’re making a turkey.

Variations:

1. Use 2 bags bread cubes for stuffing. Make one mixed bread (white and wheat) and the other corn bread cubes.

2. Add ½ tsp. dried marjoram to Step 2.

Arlene Miller

Hutchinson, KS

Slow-Cooker Stuffing

Dede Peterson

Rapid City, SD

Makes 10 servings

Prep. Time: 35-40 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 6-qt.

12 cups toasted bread crumbs,
or
dressing mix

1 lb. bulk sausage, browned and drained

¼-1 cup butter,
or
margarine (enough to flavor bread)

1 cup,
or
more, finely chopped onions

1 cup,
or
more, finely chopped celery

8-oz. can sliced mushrooms, with liquid

¼ cup chopped fresh parsley

2 tsp. poultry seasoning (omit if using dressing mix)

dash of pepper

½ tsp. salt

2 eggs, beaten

4 cups chicken stock

1. Combine bread crumbs and sausage.

2. Melt butter in skillet. Add onions and celery and sauté until tender. Stir in mushrooms and parsley. Add seasonings. Pour over bread crumbs and mix well.

3. Stir in eggs and chicken stock.

4. Pour into slow cooker and cook on High 1 hour, and on Low an additional 3 hours.

Variations:

1. For a drier stuffing, reduce the chicken stock to 1½ cups (or 14½-oz. can chicken broth) and eliminate the sausage.

2. For a less spicy stuffing, reduce the poultry seasoning to ½ tsp.

Dolores Metzler

Mechanicsburg, PA

3. Substitute 3½-4½ cups cooked and diced giblets in place of sausage. Add another can mushrooms and 2 tsp. sage in Step 2.

Mrs. Don Martins

Fairbank, IA