Italian Stuffing (For the Crock Pot)
"This is an easy way to make your stuffing. Sometimes, when cooking for the holidays, your oven is full of other delicious dishes. Now, you can put your crock pot to good use. We like the hot Italian sausage, but you can also use the mild. Also, I like Pepperidge Farm herb stuffing for the packaged stuffing. You can use the water that you cooked the chicken in for your chicken broth or buy 3 C chicken broth."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 1 lb rye cocktail bread, loaf
- 1 (120 g) package herb stuffing mix
- 2 chicken drumsticks
- 1 lb hot Italian sausage
- 1 cup zucchini
- 1 garlic clove, crushed
- 1 (9 ounce) package frozen spinach
- 1 cup celery
- 1 cup carrot
- 1 cup onion
- 2 tablespoons butter
- 1 tablespoon cumin
- 1 tablespoon nutmeg
- 3 cups chicken broth
- 1⁄2 cup cooking wine, white
- black pepper, to taste
directions
- Put chicken legs in a saucepan with 4 C water and cook over medium heat until no longer pink, about 30 minutes. Check for doneness. Let cool. Take off skin. Chop meat into bite size pieces. Reserve cooking water for chicken broth.
- Meanwhile, melt butter in a skillet. Brown sausage. Drain.
- Chop up celery, zucchini, carrots, and onion.
- In the crock pot, spray with cooking spray or use a crock pot liner. Put the stuffing mix on the bottom. Break rye bread into bite size pieces and add.
- Add chopped vegetables and sausage. Add spinach. Add chopped chicken.
- Add crushed garlic, cumin, nutmeg.
- Add chicken broth—either the water the chicken cooked in or 4 C prepared broth in the can or package. Add black pepper to taste.
- Cook on low 4-5 hours, stirring occasionally. Add water, ¼ C at a time, if the stuffing is looking dry.
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Reviews
-
I very much like this recipe! Why because there are times I would like a different side than taters, rice, pastas, or more veggies and this fits the bill. I cut the recipe in half as there are 2 of us and wanted some leftovers for lunches the following day. I used zuchinni we froze from our garden and thawed and drained real well, used homemade herb bread 1/2 loaf, cut into small cubes, 1/2 lb mild sausage, 2 chicken quarters (legs and thighs) so there would be leftovers I thought, and frozen spinach again from our garden, thawed and drained real well. I kept the garlic at the original 1 clove as we like garlic but next time will add even more. I used a 4 qt crock and cooked on low for 4 houyrs but could have cooked longer with additional liquid I think. I will try this again with frozen chicken to see if I can stretch out the cooking time as 4 hours is not long enough if ne is goin gto work for longer or is occupied elsewhere. I do like the melding of the spices, and I loved the smells in the kitchen! What a delighful dinner this made.<br/>Thank you. Made for Hidden Gems 2011
RECIPE SUBMITTED BY
pamela t.
United States
