Stuffing/Dressing: Crockpot Turkey Stuffing: Crockpot Turkey Stuffing

posted by larry ziegler 12-06-102 12:30 PM

Crockpot Turkey Stuffing
(19 3/4cups,can be reduced )

3/4 cup margarine
1/4c. EVOO
3 chopped onions
1/2 cup chopped fresh parsley sprigs
2 (8 ounce) cans sliced mushrooms, with liquid
12 cups bread cubes, day old, or use Pepperidge Farm (4- 8 oz) bags “herb mix)”
1 teaspoon poultry seasoning
1C. toasted slivered almonds
2 c. dried cherries (with 1.5cups each cran+raisins) all reconstituted in hot red wine
3 cinnamon sticks
1 tspn allspice powder
2 tspns cinnamon
4 egg whites, well beaten
1/2 teaspoon sage
1 teaspoon powdered thyme
1 teaspoon pepper
4 tab garlic
3 1/2 cup warm broth (start with 2, feel, add 1 more, feel/taste, if still needs it, add 1/2c. more**(see directions Below)

Melt margarine in a skillet and sauté onions, parsley, spices, and mushrooms , plus oil mentioned. Pour over bread in a very large mixing bowl. Add all seasonings and toss well.** Pour in enough broth only to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and cook on low and cook for 6 hours-test if ok. Serves 12. Leave on warm, covered.

Add 28 ozs (2 rolls)of cooked, soy sausage.
Add 3/4 cup more reconstituted dried fruit (prunes, cranberries, cherries, apricots ,etc.) plus Italian spices listed below:

1tspn salt
2.5 tabs.of ground fennel
1/4c Parmesan cheese
1/4c. Romano cheese
1 tab paprika
2 tab ground anise seed

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