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MSB
Lv 7
MSB asked in Food & DrinkCooking & Recipes · 1 decade ago

Dressing-- in a crock pot?

I know some people call it dressing. Whatever.

Anyway, I don't stuff the bird. I make it the day ahead & usually put it in a casserole dish, pre-cooked. Then I heat it in the oven with some drizzled turkey pan juices on it and bake it till it's 165 (it's a sausage stuffing).

Has anyone ever put their stuffing in a crock pot instead of the oven? Any success? Any advice?

Thanks.

Update:

Thanks for answers so far.

I should add... I do have a regular reciple that is a tradition in my family that I plan to use. I think my husband and kids would stage a revolt if I changed it, it's their fave.

I'm making it today, it will be pre-cooked, then usually the casserole dish would go in the oven.

We've moved and I don't have the extra oven this year. I was wondering if I would be in for any surprises if I put it in the crock pot in the morning... it will already be cooked.

Update 2:

Christine you hit the nail on the head with my concerns-- the moisture control.

Some good recipes here though, like to try them another time. I cook a turkey a few times a year, I tend to stick to our traditionals for T-day and experiment on other days.

3 Answers

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  • Christine
    Lv 7
    1 decade ago
    Favorite Answer

    I've never done it but I use the crock pot a lot and the reason why it seems to me like a pretty risky idea is because of two reasons. 1. Crock pots take a really long time to cook and stuffing doesn't, and 2. You need to add a lot of liquid to a crock pot to keep the food from drying out and balancing liquid in your stuffing is already a bit of a tedious thing to start with. I would think it might turn out either water logged like pasta does when made in a crock pot instead of on the stove top, or it will be really dry if you don't put enough liquid in. Seems like it might be more hassle than it's worth. You'd probably be better off doing the green bean casserole (or whatever other vegetable you're )in the crock pot instead. I tend to not take risks though when guests are coming. Maybe try this on your own some other time. That's just my advice. :-)

  • Anonymous
    1 decade ago

    Dressing Stuffing I believe it is all the same but I cooked some the other day for the 1st time and it took seconds literally. I used stoved top added some cream you know and when it started to boil i threw it in the boiling water and in less then 7 seconds the stuffing was done. I thought it would take longer. So no i would not put it in the crock pot which is for slow cooking. I get all my recipes from www.recipeforever.com they may shed some insight for you.

    Happy Holidays

  • Horse Lover
    Lv 7
    1 decade ago

    Ingredients

    1 loaf bread

    salt

    pepper

    poultry seasoning

    garlic powder

    1 medium onion

    2 celery ribs, including leafy part

    1/4 cup chopped fresh parsley

    1/2 cup butter

    1 lb bulk sausage

    1 1/2 cups chicken broth

    Directions

    1In large bowl put 1 loaf bread broken up and dried overnight. Season crumbs with salt, pepper, poultry seasoning & garlic powder.

    2In pan, saute 1 chopped onion, chopped celery and the chopped parsley in the butter.

    3In another pan brown & break up the bulk sausage.

    4Pour the sauteed vegetables and sausage over the bread crumbs. Moisten with the chicken broth.

    5Place in slow cooker on low for 3-4 hours.

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