Dressing/Stuffing in the Slow Crocker?
Rusty
done at the same time, I'm thinking of making the Sausage, Apple
Stuffing in a Slow Cooker. What do you think? I have researched it and
found a few recipes. I would use my traditional recipe and cook it on
High for 30 minutes and then low for 4-5 hours. I know it won't brown
on the top, but I could put it in the oven or broiler after I take the
turkey out. Please give me some feed back on this idea.
Rusty in MD
Steve Pope
>Since I only have 1 oven and it's always a problem getting all the food
>done at the same time, I'm thinking of making the Sausage, Apple
>Stuffing in a Slow Cooker. What do you think?
Can you saute the non-bread ingredients before loading it
all in the slow cooker? Then that should work.
Steve
sf
I watched a Food Network special yesterday and one of the segments was
how to turn out dinner for 20 from a tiny kitchen with a small
stove/oven. It was the Dinner Impossible guy - and he made it work.
He turned the dining room into a prep (and subsequently serving) area.
He put the turkey in the oven. Then he cooked everything else,
including the dressing, on the stovetop and cycled them though the
oven to reheat and brown on top while the turkey was resting. I was
impressed.
--
I love cooking with wine.
Sometimes I even put it in the food.
Virginia Tadrzynski
"Rusty" <laru...@yahoo.com> wrote in message
news:hejvoe$2s2$1...@news.eternal-september.org...
Do you have, or can you borrow, an electric roaster? We are putting
stuffing pans side by side in the electric roaster while the turkey takes up
residence in the oven.
-g
Rusty
This is the recipe I have used for more than 40 years.
Everything is cooked before baking. I am most concerned about browning
the top. It should be very moist in the Slow Cooker, which I like.
Sausage Stuffing
1 lb sausage meat
4 cups bread(8 slices, cubed
2 tbsp milk
1 cup diced celery
1 onion, chopped
1/2 tsp poultry seasoning
1/8 tsp pepper
1 apple, peeled and chopped
Cook sausage over medium heat, breaking up with spoon, until no longer
pink, 5 - 10 minutes. (I use a full lb. of hot Italian sausage!)
Remove with a slotted spoon to a bowl. Add bread cubes to sausage in
bowl. Drizzle with milk. Stir celery and onion into drippings in
skillet. Saute until almost soft. Stir in apple and seasonings. Cook
until hot throughout. Pour over bread mixture. Toss until evenly
moistened. Place in a greased casserole. Bake, covered, at 350� for 20
- 30 minutes. Check and if it gets too dry, add water or chicken broth.
Wayne Boatwright
I would agree that an electric roaster is a better choice than a crockpot,
but we all have to work with what we have. I make cornbread dressing which
is intended to have a nicely browned crust on top. This wouldn't happen in
a crockpot, but I have done it in an electric roaster. I'm glad I kept my
mother's Westinghouse electric roaster. I have even baked pies in it, but
it does take longer.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Ran�e at Arabian Knits
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> I would agree that an electric roaster is a better choice than a crockpot,
> but we all have to work with what we have. I make cornbread dressing which
> is intended to have a nicely browned crust on top. This wouldn't happen in
> a crockpot, but I have done it in an electric roaster. I'm glad I kept my
> mother's Westinghouse electric roaster. I have even baked pies in it, but
> it does take longer.
We inherited Rich's grandparents' roaster. It has come in handy
many, many times.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
brooklyn1
I do that every thanksgiving. This morning I already prepared my
dressing on the stove top and it's sitting in the fridge in a
casserole dish. After I pull out my turkey tomorrow the dressing will
reheat and brown in the half hour the turkey takes to rest. This year
I decided to triple my recipe, one third is in four 1 pint plastic
containers in my freezer to enjoy later this winter. As usual my
dressing consists of kasha varnishkas, love that stuff. I'll eat the
tradional stale bread dressings but I don't love that so I rarely make
that. But kasha varnishkas is something I can pig out on every day
for a week... and it's healthful, buckwheat groats is the most nearly
perfect protein in the vegetable kingdom.
sf
<waynebo...@arizona.usa.com> wrote:
>I would agree that an electric roaster is a better choice than a crockpot,
>but we all have to work with what we have. I make cornbread dressing which
>is intended to have a nicely browned crust on top. This wouldn't happen in
>a crockpot, but I have done it in an electric roaster. I'm glad I kept my
>mother's Westinghouse electric roaster. I have even baked pies in it, but
>it does take longer.
I have often thought about looking for a roaster at garage sales or
second hand shops because the *best* turkey I've even eaten was made
in one. Different person, different recipe (not mole like the
first)... same result. It was great! They had also deep fried
another turkey, but frankly I liked the roaster turkey better. I've
had the one of each type turkeys at the same place for several years
and every year I go back for the turkey that was roasted in the
roaster.
Bob Muncie
G - Just a small clarification. Stuffing is cooked inside the bird.
Dressing is cooked outside the bird.
Just making that point because the end result is a bit different between
the two. Same ingredients in all likelihood, but different results.
For the thread, I have cooked dressing in the slow-cooker before, and
finished with a transfer to a casserole dish, and under broil until
browned for the last 10 ~ 20 minutes. Just consider the amount of
moisture in your dressing. In the slow cooker, it will turn out more
"wet", so you may want to cut back on liquids by 20% or so. That worked
for my usage. BTW, I do saut�e the veggies and sausage prior to adding
to the slow cooker.
Bob
Wayne Boatwright
My uncle almost always roasted turkeys in his electric roaster, and my
mother toasted capons in hers. I think the electric roaster makes for a
more moist bird.
cshenk
Rusty as a long time crockpot person (dang, 30 years now?), yes it will
work. Precook the sausage in a frying pan then add as much of the fat to
the dressing as your tastes call for. The only thing with your recipe idea
is that you dont need the high for 30 mins, nor will it need 5 hours.
Unless you are making a fully filled 7qt crockpot of it, you'll likely need
3 hours at most on low. After that, flip to 'keep warm' (most modern ones
have that feature) and it will hold. Keep in mind this is one of the few
recipes were you might want to keep a little broth near by to add a little
as it goes along. It won't take much, but might need a few tablespoons.
cshenk
sf wrote
>>I watched a Food Network special yesterday and one of the segments was
>>how to turn out dinner for 20 from a tiny kitchen with a small
>>stove/oven. It was the Dinner Impossible guy - and he made it work.
> I do that every thanksgiving. This morning I already prepared my
> dressing on the stove top and it's sitting in the fridge in a
> casserole dish. After I pull out my turkey tomorrow the dressing will
> reheat and brown in the half hour the turkey takes to rest. This year
Grin, me too. Except for the military housing in Sasebo (only 3 years of my
6.5 year stint there) and one apartment, I've always been kitchen challanged
when it came to the size or the countertops.
Current kitchen has lots of floor space but minimal counterspace (a 3ft
section then a back corner section bounded by sink and oven which is about
2ft square and largely unreachable to the back).
Rusty
Thanks for the advice. I wondered what starting on high would do. 3
hours sounds long enough for me. Thanks again.
cshenk
> Virginia Tadrzynski wrote:
>> "Rusty" wrote
>>> done at the same time, I'm thinking of making the Sausage, Apple
>>> Stuffing in a Slow Cooker. What do you think? I have researched it and
>>> found a
>> Do you have, or can you borrow, an electric roaster? We are putting
>> stuffing pans side by side in the electric roaster while the turkey takes
>> up residence in the oven.
> For the thread, I have cooked dressing in the slow-cooker before, and
> finished with a transfer to a casserole dish, and under broil until
> browned for the last 10 ~ 20 minutes. Just consider the amount of moisture
> in your dressing. In the slow cooker, it will turn out more "wet", so you
> may want to cut back on liquids by 20% or so. That worked for my usage.
> BTW, I do saut�e the veggies and sausage prior to adding to the slow
> cooker.
Depends, with his recipe, (he posted it) I suspect he will need to add a
little broth as it seemed liquid low. Probably intended to be stuffed
inside the bird mostly?
Agreed, brown in oven while turkey 'rests' for the crust if one is desired.
Melba's Jammin'
Rusty <laru...@yahoo.com> wrote:
Sounds reasonable enough to me if the mixture is quite moist.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Jean B.
O.M.G! I never thought of using that in lieu of stuffing.
--
Jean B.
Jean B.
Erm, that is why my whole kitchen is going to redone. To be
honest, I'd have settled for some more cabinets and a counter on
an empty wall, but I'm not going to object to a more-ambitious
project!
--
Jean B.
Bob Muncie
I agree on the recipe posted. I just wanted to point out that a slow
cooker normally needs less liquid to achieve the same results. It's also
easier to add broth after the fact, than to remove it ;-)
Bob
brooklyn1
This is like that silly ham-won't-fit inquery... you're unnecesarily
complicating things... cook your dressing *before* roasting your
turkey (shoulda yesterday), then all you need do is reheat and brown
while da boid rests. And for next time, if yoose would measure your
oven and purchase properly sized pans you'd be amazed at how much will
fit in your oven, with an assortment of differently sized bakeware you
can practically double your oven's capacity.
cshenk
> Rusty wrote:
>>>> Since I only have 1 oven and it's always a problem getting all the
>>>> food done at the same time, I'm thinking of making the Sausage, Apple
>>>> Stuffing in a Slow Cooker. What do you think? I have researched it
>>Thanks for the advice. I wondered what starting on high would do. 3
>>hours sounds long enough for me. Thanks again.
>
> This is like that silly ham-won't-fit inquery... you're unnecesarily
> complicating things... cook your dressing *before* roasting your
> turkey (shoulda yesterday), then all you need do is reheat and brown
In case you didnt bother to read it, his recipe isnt the sort that will take
to being freeze-dried the day before in the fridge like most Navy cooks do
it.
Food Snob®
The inside of a bird is an excellent slow cooker for stuffing. That's
why they call it stuffing. It's stuffed inside the bird. Turkeys
have large body cavities, and that should be adequate, considering
that there will likely be mashed potatoes and bread, unless folks are
adhering to that new HIGH CARB diet that's designed to make everyone
even fatter.
> Rusty in MD
--Bryan
Rusty
sausage, onions and celery were cooked ahead of time, so it just needed
to heat up. I planned for 3 hours at low setting, but after about 2
hours, it seemed done so I put the setting to keep warm. It did just
that. In fact the edges got a little crispy, which was good. Everyone
loved it. (No one even noticed that I used some raisin bread that I had
and needed to be used along with the whole wheat extra fiber bread.)
After 50+ years of cooking, I seldom follow a recipe as written.
I used this recipe and added about a cup of extra chicken broth to it.
Sausage Stuffing
1 lb sausage meat
4 cups bread (8 slices), cubed
Gregory Morrow
> My sausage dressing/stuffing worked great in the slow cooker. The
> sausage, onions and celery were cooked ahead of time, so it just
> needed to heat up. I planned for 3 hours at low setting, but after
> about 2 hours, it seemed done so I put the setting to keep warm. It
> did just that. In fact the edges got a little crispy, which was
> good.
Slow cookers these daze runny pretty "hot", so the dressing would turn out
fine. At our "do" yesterday in fact there were two dressings, both in slow
cookers. The crispy parts were perfect...
--
Best
Greg
cshenk
> My sausage dressing/stuffing worked great in the slow cooker. The
> sausage, onions and celery were cooked ahead of time, so it just needed to
> heat up. I planned for 3 hours at low setting, but after about 2 hours,
> it seemed done so I put the setting to keep warm. It did just that. In
> fact the edges got a little crispy, which was good. Everyone loved it.
> (No one even noticed that I used some raisin bread that I had and needed
> to be used along with the whole wheat extra fiber bread.) After 50+ years
> of cooking, I seldom follow a recipe as written.
Grin, glad for you! It's not hard to use a crockpot for many things. Oh,
and I adapt recipes because to me, they are guidelines.
cshenk
> Rusty wrote:
>>>> Since I only have 1 oven and it's always a problem getting all the
>>>> food done at the same time, I'm thinking of making the Sausage, Apple
>>>> Stuffing in a Slow Cooker. What do you think? I have researched it
>>Thanks for the advice. I wondered what starting on high would do. 3
>>hours sounds long enough for me. Thanks again.
>
> This is like that silly ham-won't-fit inquery... you're unnecesarily
> complicating things... cook your dressing *before* roasting your
> turkey (shoulda yesterday), then all you need do is reheat and brown
In case you didnt bother to read it, his recipe isnt the sort that will take