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#8086
05/09/2009 11:07 AM
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Hi All...I will be going to a dinner party tomorrow and have been asked to bring the stuffing (turkey). Since none of the guests are gormands I will be using Stove Top. Will put in some sauteed onions and celery and seasonings. I wonder if after mixing all the ingredients that the stuffing can be cooked in the slow cooker. If so for aobut how long? Have to bring it over an hour before dinner time and want it hot, of course. Any suggestion????
Annie
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I have never tried it but I am sure it can be done, may want to take some extra stock with you in case it starts to dry out.
Sarah
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Sarah, that is a good idea about taking the extra stock...thanks.
Annie
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Stove Top doesn't really have to be "cooked", so what I would do is cook the onions and celery in the amount of butter for the quantity you're making, then add chicken stock instead of water and bring that to a boil. Then I'd dump it and the stuffing mix in the slow cooker and just let it stay in there on low until you're ready to serve it. I think it would be fine, and it's actually a great idea! I think I'll try that next Thanksgiving so I don't have to worry about putting the stuffing in the oven to keep it hot.
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That REALLY sounds like a plan! I'll let you know how it turns out.
Annie
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Like Ga said, you don't need to COOK stove top stuffing but the idea to bring extra chicken stock is a good one, in case it dries out. I have never done stuffing in the crock pot, but you might want to add other traditional stuffing additions also, like sauteed mushrooms, sausage, walnuts or pecans, chopped apples, etc..
Carol Hill
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Carol, I realize that Stove Top does not have to be cooked. Guess I had kind of a brain freeze for awhile! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I was tempted to add additional ingredients but I will be dining with a bunch of old ladies (of course I'm not one <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />) and they really don't want too much additional stuff. I asked about oysters...no way! So I'll go with just the onions and celery and a little Bell's Seasoning. And of course bring additional chicken stock.
Annie
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Oh, heaven forbid--not old ladies! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Enjoy your day..
Carol Hill
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Carol, yup old ladies and thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />
Annie
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What is it about old ladies??? I'm so glad I'm not one!!!
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Swettie Pie...age wise I am one but THAT is the only way.
Annie
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I don't use Stove-Top so I may be off base. For from-scratch stuffing to hold over the trick is to KEEP it from drying out. If you let it dry and try to recover it with stock (or anything) it will get soggy. You have to stay on top of it, and keep it covered and insulated when transporting.
sail fast and eat well, dave
S/V Auspicious
dave
S/V Auspicious
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annie said:
Swettie Pie...age wise I am one but THAT is the only way.
Annie My point exactly!
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