Thanks for joining me for the 2010 Thanksgiving edition of Crock Pot Wednesday. I’m looking forward to what you have to say. I hope you will choose to link up with your entry for a chance to win the Bed Bath and Beyond gift certificate to be given away at the end of November.
If you’ve been following CPW for awhile, you know that I use mine in any number of ways. It is especially useful around the busy holidays, I think, because it frees up oven and even counter space. Just about anything can be successfully adapted to the slow cooker. You may have tried Mrs. Parker’s Chicken and Dressing recipe that I suggested last year. It’s really good and easy. I recently tried Paula Deen’s Southern Cornbread Dressing (with a little variation) in the crock pot. Terrific!
I made her recipe as directed but substituted my own cornbread recipe, and I added in around 3 cups white and dark meat chicken. My family likes the chicken of “chicken and dressing” IN the chicken. I used my large 6-quart crock pot for this. I only used about 5 cups of the chicken stock initially, reserving the rest to use as needed. I did add in some additional stock as it cooked. Do this to suit your family’s taste. Cover and cook the dressing on HIGH for 1 hour, then reduce the heat to LOW for 5-6 hours, until the dressing is cooked through (170 degrees on an instant-read thermometer).
You might like Diane Phillips’ version from her Slow Cooker: The Best Cookbook Ever. I served it with baked ham. I’m not certain that we would have liked it quite so much with poultry. It was really tasty, however.
Diane Phillips’ Slow Cooker Cornbread Dressing
8 cups crumbled stale cornbread
1/2 cup unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
2 cups finely diced smoked ham
2 teaspoons finely chopped fresh rosemary
1 Tablespoon finely chopped fresh sage
2 Tablespoons finely chopped fresh Italian parsley
1 cup chopped dried apricots
1 teaspoon hot sauce (I used Tabasco.)
1 cup whole milk
2 – 3 cups chicken broth
3 large eggs, beaten
1/2 cup unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
2 cups finely diced smoked ham
2 teaspoons finely chopped fresh rosemary
1 Tablespoon finely chopped fresh sage
2 Tablespoons finely chopped fresh Italian parsley
1 cup chopped dried apricots
1 teaspoon hot sauce (I used Tabasco.)
1 cup whole milk
2 – 3 cups chicken broth
3 large eggs, beaten
Coat the inside of a 5-7 quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Put the cornbread in a large mixing bowl and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onions, celery, ham, rosemary, sage and parsely and saute until t eh onions and celery are softened. Transfers to the bowl with the cornbread and add the apricots. Put the hot sauce, milk, broth, and eggs in another bowl and whisk until blended. Pour over the cornbread mixture and stir until well combined. Transfer the stuffing to the slow-cooker insert.
Cover and cook on high for 1 hour, then reduce the heat to low. Cook for 4-5 hours, until cooked through, 170 degrees on an instant-read thermometer.
(You may need more broth depending upon how dry the bread is. Use the lesser amount called for, and if the stuffing appears dry, add more chicken broth.)
I think you might also enjoy this Crock Pot dessert pumpkin dessert instead of the traditional pumpkin pie (heresy, I know). This is also from Phillips’ book. I can attest to its deliciousness. YUM!
PUMPKIN MAPLE BREAD PUDDING
1 1/2 cups heavy cream
2 cups pumpkin puree ( 1 16-ounce can)
4 large eggs
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
9 cups torn egg bread or leftover croissants
2 cups pumpkin puree ( 1 16-ounce can)
4 large eggs
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
9 cups torn egg bread or leftover croissants
Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or line with a slow-cooker liner according to the manufacturer’s directions.
Whisk all ingredients except the bread in a large mixing bowl until smooth. Add the bread to the bowl and stir to soak the bread. Transfer the mixture to the slow-cooker insert. Cover and cook on HIGH for about about 3 1/2 hours, until puffed and an instant-read thermometer registers 185 degrees. Allow the pudding to rest for about 30 minutes.
Serve from the cooker set on warm.
Serves 8.
This year Perfect Daughter is hosting our Thanksgiving. I’ve been given instructions to bring only what is instructed and to take home any leftovers. I’m to bring the cornbread dressing and Mr. Reed Rolls That suits me just fine. I LIKE leftovers:) However, since I’m dieting (as always), Hubby will get to enjoy them twice-over.
I haven’t checked with her on the green bean bundles. Should I?
Happy Thanksgiving! Be sure to link up with Mister Linky:)
Hi Debbie
How cool that you have posted your Crock Pot version of the Pumpkin Maple Bread Pudding Recipe – I posted a very similar recipe this week (except I did mine without the crock pot!) Yours particularly caught my eye because I resarched a few similar recipes beforehand and one of the ones that caught my eye called for maple syrup – I would have been tempted to use it in mine except we used ours up in our Maple Beef Stew Recipe! I am definitely going to bookmark this for future comparison. Great minds must be thinking alike! 🙂
Have a wonderful week!
Ramona
http://create-with-joy.blogspot.com
I bookmarked that bread pudding!!
I’ve never made cornbread dressing but I do love cornbread and your crockpot version sounds really yummy. Thanks for hosting, I am linking up with a Ham and Cabbage Soup.
I love crockpot recipes! I use mine all the time! I linked up an older one but it seemed to be more of a Thanksgiving like one. Thanks for hosting!
Yum! Sounds delicious and time saving and better yet pot saving. I never have enough pans for Thanksgiving dinner! Thanks!
This is my first time linking up to your party and I’m so glad I did. I love making Lasagna in my crock pot. Thanks for hosting!!!