Wednesday, November 27, 2013

Perfectly Moist Crock Pot Stuffing (gluten and dairy free)

For many years now I have not been too happy with my holiday stuffing (downright disappointed actually). Arg. It was totally my favorite Thanksgiving side as a kid and every year I’m bewildered at my fruitless attempts at a dish that seems like a no-brainer. Hey, cooking is my thing, what’s going on here?? Why is it soooo dry! Ahhhhh. Finally this year it dawned on me. The stuffing I loved as a kid was stuffed and cooked inside a turkey. Oh right! It was always so moist and creamy, never, ever dry! Since I won’t be stuffing a turkey (because I don’t cook a whole turkey, I buy turkey parts, okay more on this later) anyway, stuffing a turkey is not an option so I had to figure out a way to recreate that uber moist stuffing. So I turned to my crock pot. And you know what my friends, it totally worked. I experimented last week and I was over the moon with how moist and delicious the stuffing turned out. Finally after all these years. I ate so much my stomach hurt, but it was worth it. So, if you’re like me and LOVE that good ole’ stuffed turkey stuffing texture than give it a go in your crock pot. Or just stuff a turkey, whatever works. I like using the crock pot too because it frees up space in my oven. Sweet!

Perfectly Moist Crock Pot Stuffing

Ingredients:

–7 cups homemade dried bread cubes/crumbs
-2 tablespoons coconut oil
-1 medium yellow onion, chopped
-1 1/2 cups chopped celery
-2 cups chopped mushrooms
-1 apple, peeled and chopped
-2 cups chopped sausage of choice (optional)
-1 tablespoon fresh sage (or 1 1/2 teaspoon dried)
-1 teaspoon poultry seasoning
-2 teaspoons garlic granules
-2 teaspoons of salt
-Few turns of the pepper grinder (roughly 1/2 teaspoon)
-4 cups broth
-1 egg (this makes the stuffing very moist and almost souffle like- which I LOVE)
–1 cup dried cranberries and/or 1/2 cup chopped walnuts (optional)

How To:

1. In a pot add the oil, onion, celery, mushrooms and teaspoon of salt. Saute until soft (5 – 7 minutes). Add in the sausage and saute with the veggies for an additional 3 – 5 minutes.

2. Turn off the heat and add in the chopped apple and optional dried cranberries/walnuts. Mix.

3. Now add in the fresh sage, poultry seasoning, 1 teaspoon of salt, pepper and mix.

4. Add in all the bread cubes. Mix.

5. In a separate bowl beat the egg, then add it to the mixture and mix well.

6. Add in the 4 cups of liquid (or as much liquid as it takes to soak up all the bread, don’t add too much or it will become soup).

7. Add everything to a 5-quart crock pot and cook on medium/low for 2 to 4 hours (mix it around after about 2 hours). I like to remove the lid and allow to cook for an additional 1/2 hour to an hour. You should have some nice crunchy browning on the sides and a soft, moist, souffle-like middle. Mix it around before serving. 8. Let me know if you try this and how it turns out for you!

Notes:

*If you use a larger or smaller crock pot, adjust the time accordingly. With a larger pot, cook for shorter time. With a smaller pot, cook longer.

*If you don’t have a crock pot, simply put the mixture into a covered dish and bake in the oven at 375 degrees for 50 – 60 minutes.