Fix-It and Forget-It Pink Cookbook (116 page)

1 cup celery, chopped fine

1 medium onion, minced

1 cup butter

2 15-oz. pkgs. bread cubes

6 eggs, beaten

1 qt. milk

1 qt. mashed potatoes

3 tsp. salt

2 pinches saffron

1 cup boiling water

1 tsp. pepper

1. Sauté celery and onion in butter in skillet for about 15 minutes.
   
2. Combine sautéed mixture with bread cubes. Stir in remaining ingredients. Add more milk if mixture isn't very moist.
   
3. Pour into large, or several medium-sized, slow cookers. Cook on High 3 hours, stirring up from bottom every hour or so to make sure the filling isn't sticking.
   

Pat Unternahrer

Wayland, IA

1 large loaf dried bread, cubed

1½-2 cups chopped cooked turkey,
or
chicken, meat and giblets

1 large onion, chopped

3 ribs celery with leaves, chopped

½ cup butter, melted

4 cups chicken broth

1 Tbsp. poultry seasoning

1 tsp. salt

4 eggs, beaten

½ tsp. pepper

1. Mix together all ingredients. Pour into slow cooker.
   
2. Cover and cook on High 1 hour, then reduce to Low 6-8 hours.
   

Barbara J. Fabel

Wausau, WI

2 onions, chopped

3 celery ribs, chopped

½ cup butter

½ cup chopped fresh parsley

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh marjoram

1 Tbsp. chopped fresh sage

1 tsp. salt

½ tsp. freshly ground pepper

1 loaf stale sourdough bread, cut in 1-inch cubes

1½-2 cups chicken broth

1. Sauté onions and celery in butter in skillet for 10 minutes. Remove from heat and stir in fresh herbs and seasonings.
   
2. Place bread cubes in large bowl. Add onion/herb mixture. Add enough broth to moisten. Mix well. Turn into greased slow cooker.
   
3. Cover. Cook on High 1 hour. Reduce heat to Low and continue cooking 3-4 hours.
   

Virginia Bender,
Dover, DE

Josie Boilman,
Maumee, OH

Sharon Brubaker,
Myerstown, PA

Joette Droz,
Kalona, IA

Jacqueline Stefl,
E. Bethany, NY

2 4½-oz. cans sliced mushrooms, drained

4 celery ribs, chopped (about 2 cups)

2 medium onions, chopped

¼ cup minced fresh parsley

¼-¾ cup margarine (enough to flavor bread)

13 cups cubed day-old bread

1½ tsp. salt

1½ tsp. sage

1 tsp. poultry seasoning

1 tsp. dried thyme

½ tsp. pepper

2 eggs

1
or
2 14½-oz. cans chicken broth (enough to moisten bread)

1. In large skillet, sauté mushrooms, celery, onions, and parsley in margarine until vegetables are tender.
   
2. Toss together bread cubes, salt, sage, poultry seasoning, thyme, and pepper. Add mushroom mixture.
   
3. Combine eggs and broth and add to bread mixture. Mix well.
   
4. Pour into greased slow cooker. Cook on Low 5 hours, or until meat thermometer reaches 160°.
   

Note:

This is a good way to free up the oven when you're making a turkey.

Variations:

1. Use 2 bags bread cubes for stuffing. Make one mixed bread (white and wheat) and the other corn bread cubes.

2. Add ½ tsp. dried marjoram to Step 2.

Arlene Miller

Hutchinson, KS

Dede Peterson

Rapid City, SD

12 cups toasted bread crumbs,
or
dressing mix

1 lb. bulk sausage, browned and drained

¼-1 cup butter,
or
margarine (enough to flavor bread)

1 cup,
or
more, finely chopped onions

1 cup,
or
more, finely chopped celery

8-oz. can sliced mushrooms, with liquid

¼ cup chopped fresh parsley

2 tsp. poultry seasoning (omit if using dressing mix)

dash of pepper

½ tsp. salt

2 eggs, beaten

4 cups chicken stock

1. Combine bread crumbs and sausage.
   
2. Melt butter in skillet. Add onions and celery and sauté until tender. Stir in mushrooms and parsley. Add seasonings. Pour over bread crumbs and mix well.
   
3. Stir in eggs and chicken stock.
   
4. Pour into slow cooker and cook on High 1 hour, and on Low an additional 3 hours.
   

Variations:

1. For a drier stuffing, reduce the chicken stock to 1½ cups (or 14½-oz. can chicken broth) and eliminate the sausage.

2. For a less spicy stuffing, reduce the poultry seasoning to ½ tsp.

Dolores Metzler

Mechanicsburg, PA

3. Substitute 3½-4½ cups cooked and diced giblets in place of sausage. Add another can mushrooms and 2 tsp. sage in Step 2.

Mrs. Don Martins

Fairbank, IA

Winifred Ewy

Newton, KS

Helen King

Fairbank, IA

Elaine Patton

West Middletown, PA

8 slices bread (raisin bread is especially good), cubed

4 eggs

2 cups milk

¼ cup sugar

¼ cup melted butter,
or
margarine

½ cup raisins (use only ¼ cup if using raisin bread)

½ tsp. cinnamon

Sauce:

2 Tbsp. butter,
or
margarine

2 Tbsp. flour

1 cup water

¾ cup sugar

1 tsp. vanilla

1. Place bread cubes in greased slow cooker.
   
2. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon. Pour over bread and stir.
   
3. Cover and cook on High 1 hour. Reduce heat to Low and cook 3-4 hours, or until thermometer reaches 160°.
   
4. Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes, or until thickened.
   

Serve sauce over warm bread pudding.

Variations:

1. Use dried cherries instead of raisins. Use cherry flavoring in sauce instead of vanilla.

Char Hagnes

Montague, MI

2. Use ¼ tsp. ground cinnamon and ¼ tsp. ground nutmeg, instead of ½ tsp. ground cinnamon in pudding.

3. Use 8 cups day-old unfrosted cinnamon rolls instead of the bread.

Beatrice Orgist

Richardson, TX

4. Use ½ tsp. vanilla and ¼ tsp. ground nutmeg instead of ½ tsp. cinnamon.