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Slow cooked stuffin

Easy Stuffing for Christmas dinner

 

What is Christmas dinner without stuffing. This recipe is quick to prepare but will take about 8 hours in the slow cooker. This is a very popular dish with over 1300 reviews however it does require a slow cooker but don’t worry if you don’t have one you can also bake it in the oven and takes a considerably less time.

250g butter or margarine 325g chopped onion 250g chopped celery 4 tablespoons chopped fresh parsley 325g sliced mushrooms 425g dried bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 litre chicken stock, or as needed 2 eggs, beaten

First of all, you need to melt the butter in a frying pan. Then add chopped celery mushroom and parsley into the pan and stir frequently. Add the cooked vegetables onto the bread cubes in a large mixing bowl, pour enough stock to moisten and then season with poultry seasoning, sage, thyme, marjoram and salt and pepper. Mix in the eggs and add to the slow cooker. Cook on a high heat for 45 minutes and then transfer it to a low heat and cook for up to 8 hours. To make the slow cooker stuffing in the oven, prepare as directed using the full amount of stock. Transfer to a 20x30cm baking dish or another large dish. Bake uncovered for 45 minutes to 1 hour 180 C / Gas 4.

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of stock. Transfer to a 20x30cm baking dish or another large dish. Bake uncovered for 45 minutes to 1 hour 180 C / Gas 4.

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