Adapted from Ready & Waiting: 160 All New Recipes to Make in the Slow Cooker, by Rick Rodgers
8 tablespoons parve unsalted margarine (1 stick)
2 medium onions, chopped
3 medium celery ribs, chopped
1 medium Granny Smith apple, chopped
1/2 cup chopped parsley
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons tried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons crumbled sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
1 1/2 cups turkey* or chicken stock, preferably homemade
In a large skillet, melt the parve margarine over medium heat. Add the onions, celery, and apple. cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.
In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the broth to moisten. Pack the stuffing lightly into a greased (with margarine) 3-1/2 quart slow cooker.
Cover and slow-cook on high (300 degrees F) for 1 hour. Reduce the heat to low (200 degrees F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
Yield: 10 to 12 servings.
*Homemade Turkey Stock: Simmer the turkey giblets in store-bought chicken broth with an onion and a carrot.
Mushroom Thanksgiving Stuffing: In a large skillet, melt 4 tablespoons parve margarine over medium heat. Add 1 1/2 pound fresh mushrooms, sliced, and cook, stirring often, until the mushrooms have given off their liquid and are beginning to brown, about 8 minutes. Stir the cooked mushrooms into the Thanksgiving Stuffing during the last hour of cooking.
Recipes: Side Dishes, Stuffing, Slow Cooker, Poultry, KosherAdd a comment