I’m just going to come out and say it: The best part about Thanksgiving dinner is the stuffing. A buttery mound of delicious carbs, stuffing – or dressing – is a wonderful indulgence we (usually) only allow ourselves around the holidays. Nothing more adequately complements the turkey or soaks up gravy as stuffing. Today, we’re highlighting two of our favorite stuffing recipes.
First, a slow cooker version which is perfect for those who prefer a moist and fluffy stuffing. Cranberries and herbs make this an ideal choice for those who don’t like to mess with tradition. After sautéing the onions and celery, all ingredients are mixed together in the crock. You could cook this on HIGH for an hour and let it sit on WARM until you’re ready to serve.
Slow Cooker Herb and Cranberry Stuffing
- 1/2 cup butter
- 1 large onion, chopped
- 1 cup sliced celery
- 1 bag (12 oz.) cubed herb stuffing mix
- 1 cup water
- 1 can (14 oz.) chicken broth
- 1 cup dried cranberries
- Melt butter in slow cooker stovetop-safe cookware or large skillet. Add onions and celery; cook over medium-high heat 3 to 4 minutes or until onions are tender.
- Place stovetop-safe cookware in base or place cooked onions and celery in crock. Add remaining ingredients to crock; stir until well blended.
- Cover and cook on HIGH 1 hour or until stuffing is moist and heated through. Reduce temperature to warm; stuffing may be held for 1 hour.
One of our most shared stuffing recipes is one we like to call “stuffins.” It’s an amazing cornbread stuffing with all sorts of goodies mixed in like bacon, mushrooms, fresh sage, bacon, Italian sausage and bacon. Did I mention bacon? We bake the stuffing in a muffin tin so each portion is individually sized, although that won’t stop someone from taking two. Be prepared – this is a recipe you might be asked to make again next year.
Sausage and Bacon Stuffins
- 1 package (8 oz.) corn muffin mix, baked, crumbled
- 1 package (16 oz.) Pepperidge Farm herb stuffing
- 1/2 pound bacon, cut in 1-inch pieces
- 1 package (19 oz.) sweet or hot Italian sausage, casings removed
- 1 cup butter
- 1 large onion, chopped
- 4 ribs celery with leaves, coarsely chopped
- 8 ounces sliced mushrooms, coarsely chopped
- 1/3 cup chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 cups chicken broth
- Preheat oven to 375°F. Grease muffin tin;set aside.
- In a very large bowl, combine stuffing mix and cornbread; set aside.
- In a large skillet, cook bacon over medium-high heat until crisp. Add bacon and drippings to stuffing.
- Place sausage in skillet. Cook until browned. Add sausage and drippings to stuffing.
- In another skillet, melt butter over medium-high heat. Cook onion and celery until just starting to become translucent. Add mushrooms and cook until tender.
- Add onion, celery, mushrooms, butter, sage, salt and pepper to stuffing. Stir to combine.
- Stir in enough chicken broth to make stuffing moist.
- Spoon about 1/2 cup mixture in each muffin cup.
- Bake for 25 to 30 minutes or until muffins are browned and crisp.