Monday, December 9, 2013

Slow Cooker Sourdough Tuscan Sausage Dressing





Making stand alone Dressing for your turkey dinner makes your turkey dinner preparation easier.  Here is a hostess idea for you. Send this recipe to someone else in your family to bring as a side dish! It's easy to transport and can easily be kept warm until dinner is ready.
  •  2 pounds / 907 grams sourdough bread, crusts trimmed and sliced and cubed   (or bread of your choice)
  • 1 pound / 500 grams  (approximately) Tuscan or mild Italian sausages (casings removed)
  • 1 large onion, diced
  • 4 stalks, sliced celery
  • 1 tablespoon poultry seasoning
  • 1 cup fresh flat leaf parsley, finely chopped
  • 1 can cream of celery soup
  • 1 beaten egg
  •  1 cup dried cranberries (optional or choose a dried fruit of your choice)
  1. Prepare bread put it on a cookie sheet and bake at 275 for about 30 minutes to dry the bread. Put the bread cubes in a large bowl.
  2. Prepare slow cooker by putting 1 cup of water in the slow cooker. Line the slow cooker with heavy foil.   This will create a double boiler and keep the stuffing from getting too brown on the bottom.   You can eliminate this step if you don't mind a crispy bottom of your dressing. Spray the bottom and sides with cooking spray. 
  3. Remove casings from sausage by slitting with a sharp knife and scramble fry in a large fry pan over medium high heat until slightly browned.
  4. Add onion and celery and continue to fry until the vegetables are softened.
  5. Stir in poultry seasoning, parsley,  soup and cranberries and heat until bubbly.
  6. Pour the mixture over the cubed bread and toss to combine, add egg and then turn into the foiled slow cooker.  Cover with lid.
  7. Turn Slow cooker on High for one hour and then turn to low for 5  hours. Change to Keep Warm Setting if available. 

7 comments:

  1. Am I correct in assuming item number 4 is celery?

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  2. That recipe looks great Lovella. I love all the ingredients and the idea of lining a crock pot with foil to sort of steam the dressing - brilliant!

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  3. Oh Lovella, this looks amazing - and so easy in a slow cooker. Even though I have always cooked my stuffing in the turkey, I read the other day that doing so can keep your turkey from reaching the proper internal temperature, and can therefore lead to the breast being dry as you try to get the rest up to temp. This would be so much easier and it really sounds fabulous. I noted the other day that you mentioned Ten Thousand Villages. We have one nearby and I guess, until I saw your mention of it, I thought it was particular to the local Mennonite community in Souderton and Perkasie. When I visit the Care and Share shops on sale day, I always make a point of stopping in Ten Thousand Villages first, if for nothing other than enjoying the marvelous smell in the shop from the hand made soaps. Even though the sales in there are not as good as in the other shops in the Care and Share strip of stores, I have never left empty-handed. My most recent purchase was a sweet toy baby llama, just the right size to showcase with my repro French dolls.

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  4. PS: I am hoping you might have a recipe for which I have been searching for many years. In 1968, there was a recipe for hermit bars on the back of either All-Bran or Bran Buds cereal (Kellogg's, I think). They had the usual spices and raisins and were wonderful, topped with a confectioner's sugar icing. It was the only hermit bar recipe I have ever found,. I can find hermit cookies but not bars. The bran cereal was soaked in milk before being added to the batter. Have you ever heard of a recipe like this? One my grandmother used to make that I have lost over the years is for Michigan Rocks cookies. I must find a recipe for them too and hope they taste like my grandmother's.

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  5. I'm just making sure that I get this...... is there water under the foil?

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    Replies
    1. Yes Lorrie, I put some underneath to act like a double boiler. You don't need very much to create a bit of insulation from the heat.

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