Slow Cooker Stuffing
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes about 12 sevings
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion cut into medium dice
- 12 ounces cremini mushrooms cut in quarters
- 4 celery ribs cut into medium dice
- 2 garlic cloves minced
- Sea salt
- Freshly ground black pepper
- ½ cup dry white wine
- 1 cup uncooked white rice
- 5½ cups low sodium chicken broth
- ½ cup dried cranberries
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 10 cups French style bread cut into cubes, toasted
- ½ cup chopped almonds, toasted for garnish
- 2 tablespoons chopped fresh parsley for garnish
Procedure
To a large skillet set over medium-high heat add butter. When butter is melted, and foaming subsides add onion. Cook onion until tender and browning begins, about 5 minutes. Add mushrooms, cook until mushroom release their moisture and begin to brown, about 5 minutes. Add celery and garlic, season with salt and pepper and cook until celery is tender, about 3 minutes. Add wine to the pan and cook, scraping the bits from the bottom of the pan until wine has mostly evaporated.
Pour vegetable mixture into the insert of a slow cooker. Add rice, broth, cranberries and herbs, stir to mix well. Taste liquid and adjust seasoning with salt and pepper as needed. Add toasted bread and gently fold together.
Cover and set your slow cooker on low for 5 to 6 hours, or on high for 2 to 3 hours, or until rice is cooked.
To serve: Garnish with almonds and parsley.
Pour vegetable mixture into the insert of a slow cooker. Add rice, broth, cranberries and herbs, stir to mix well. Taste liquid and adjust seasoning with salt and pepper as needed. Add toasted bread and gently fold together.
Cover and set your slow cooker on low for 5 to 6 hours, or on high for 2 to 3 hours, or until rice is cooked.
To serve: Garnish with almonds and parsley.
Slow Cooker Stuffing
By Tested and perfected in the Sur La Table kitchen
Serves
Makes about 12 sevings
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion cut into medium dice
- 12 ounces cremini mushrooms cut in quarters
- 4 celery ribs cut into medium dice
- 2 garlic cloves minced
- Sea salt
- Freshly ground black pepper
- ½ cup dry white wine
- 1 cup uncooked white rice
- 5½ cups low sodium chicken broth
- ½ cup dried cranberries
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 10 cups French style bread cut into cubes, toasted
- ½ cup chopped almonds, toasted for garnish
- 2 tablespoons chopped fresh parsley for garnish
Procedure
To a large skillet set over medium-high heat add butter. When butter is melted, and foaming subsides add onion. Cook onion until tender and browning begins, about 5 minutes. Add mushrooms, cook until mushroom release their moisture and begin to brown, about 5 minutes. Add celery and garlic, season with salt and pepper and cook until celery is tender, about 3 minutes. Add wine to the pan and cook, scraping the bits from the bottom of the pan until wine has mostly evaporated.
Pour vegetable mixture into the insert of a slow cooker. Add rice, broth, cranberries and herbs, stir to mix well. Taste liquid and adjust seasoning with salt and pepper as needed. Add toasted bread and gently fold together.
Cover and set your slow cooker on low for 5 to 6 hours, or on high for 2 to 3 hours, or until rice is cooked.
To serve: Garnish with almonds and parsley.
Pour vegetable mixture into the insert of a slow cooker. Add rice, broth, cranberries and herbs, stir to mix well. Taste liquid and adjust seasoning with salt and pepper as needed. Add toasted bread and gently fold together.
Cover and set your slow cooker on low for 5 to 6 hours, or on high for 2 to 3 hours, or until rice is cooked.
To serve: Garnish with almonds and parsley.