The Everything Kosher Slow Cooker Cookbook (16 page)

Pineapple Teriyaki Drumsticks

Serve this crowd-pleasing favorite as a hearty appetizer. Pair leftovers with steamed rice for a great lunch.

INGREDIENTS | SERVES 12

12 chicken drumsticks

1 (8-ounce) can pineapple slices in juice, undrained

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cup teriyaki sauce

1 teaspoon ground ginger

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cup hoisin sauce

1. Arrange the drumsticks in a single layer on a broiling pan. Broil for 10 minutes on high, flipping the drumsticks once halfway through the cooking time.
   
2. Drain the juice from the pineapple into a 4- or 6-quart slow cooker, reserving pineapple rings. Add the teriyaki sauce, ginger, and hoisin sauce. Stir to combine.
   
3. Cut the reserved pineapple rings in half. Add them to the slow cooker.
   
4. Add the drumsticks to the slow cooker and stir to combine. Cover and cook on low for 4–6 hours.
   

Spicy Buffalo Nuggets with Ranch Dressing

Serve this crowd-pleasing appetizer with the nondairy Ranch Dressing featured with this recipe.

INGREDIENTS | SERVES 6

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stick (
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cup) margarine, cut up

1 tablespoon hot sauce, such as Frank’s RedHot Sauce

1 tablespoon white vinegar

1 teaspoon garlic powder

1 pound frozen fully cooked chicken nuggets, defrosted

Ranch Dressing

1 cup mayonnaise

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cup pareve sour cream

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teaspoon salt

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teaspoon black pepper

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teaspoon garlic powder

1
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tablespoons dried parsley

1 tablespoon chopped fresh chives (optional)

1 teaspoon dried dill

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teaspoon sweet paprika

1 teaspoon lemon juice

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teaspoon Worcestershire sauce

1. Place margarine in a small bowl and microwave for 30 seconds, or until almost melted. Remove from microwave and stir until melted completely.
   
2. Add the hot sauce, vinegar, and garlic powder; stir well.
   
3. In a 4-quart slow cooker, add about a third of the sauce. Arrange chicken nuggets over sauce. Pour remaining sauce over nuggets. Cover and cook on low for 1 hour.
   
4. While nuggets are cooking, make the ranch dressing. Stir mayonnaise and sour cream together until completely blended. Stir in remaining dressing ingredients. Chill for at least 30 minutes before serving.
   
5. Serve the chicken nuggets with the ranch dressing.
   

Cornish Hens in Plum Sauce

Serve hens with rice and broccoli.

INGREDIENTS | SERVES 4

Nonstick spray

1 cup Plum Sauce (see
Chapter 2
)

2 tablespoons soy sauce

1 teaspoon ground ginger

1 teaspoon Chinese five-spice powder

2 Cornish hens

2 green onions, green parts thinly sliced (for garnish)

Toasted sesame seeds (for garnish)

For a Crispier Skin

If you like a crispier skin on Cornish hens, after the hens have finished cooking, transfer to a greased broiling pan and place under the broiler for 3–5 minutes.

1. Spray the inside of a 6-quart slow cooker with nonstick spray.
   
2. In a medium bowl, mix the plum sauce, soy sauce, ginger, and five-spice powder.
   
3. Place hens in the prepared slow cooker, breast side down. Brush with half the plum sauce mixture. Cover and cook on low for 4 hours.
   
4. Brush with remaining sauce. Re-cover and continue to cook for another 2–4 hours, or until juices run clear when pierced with a knife. Serve hens garnished with green onions and/or sesame seeds, if desired.
   

Cornish Hens in Cider Sauce with Potatoes

This is an easy one-pot dinner. The baking apples should break down and “melt” into the sauce.

INGREDIENTS | SERVES 4

Nonstick spray

1 large yellow onion, peeled and quartered

4 potatoes, peeled and cut into large chunks

2 large baking apples, peeled, cored, and cut into small chunks

2 Cornish hens

2 cups apple cider or apple juice

1 teaspoon dried thyme

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teaspoon kosher salt

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teaspoon ground black pepper

1. Spray the inside of a 6-quart slow cooker with nonstick spray. Layer in the diced onions, potatoes, and apple chunks. Place the Cornish hens on top, breast sides down.
   
2. Pour cider or juice over hens and sprinkle with thyme, salt, and pepper.
   
3. Cover and cook on low for 6–8 hours, or until juices run clear when pierced with a knife.
   
4. Spoon accumulated juices over hens and vegetables before serving.
   

Almond Apricot Turkey Bread Pudding

This is a tasty and unusual way to use up leftover Thanksgiving turkey.

INGREDIENTS | SERVES 8

Nonstick spray

1 tablespoon olive oil

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cup diced sweet onion

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cup diced celery

10 cups stale bread cubes

1
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cups diced cooked turkey

1 cup slivered almonds

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cup chopped dried apricots

6 eggs

3 cups chicken broth

3
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cups almond milk

2 teaspoons curry powder

1 teaspoon thyme

1 teaspoon kosher salt

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teaspoon ground black pepper

1. Spray the inside of a 6-quart slow cooker with the nonstick spray.
   
2. Heat the olive oil in a medium skillet over medium-high heat. When hot, add the onion and celery and cook, stirring occasionally, until the vegetables have softened, 7–10 minutes.
   
3. Place the bread cubes in the prepared cooker. Sprinkle the celery, onion, turkey, almonds, and apricots over the bread cubes and toss them together lightly with your hands.
   
4. In a large bowl, mix together the eggs, chicken broth, almond milk, curry, thyme, salt, and pepper. Pour evenly over the bread cubes.
   
5. Cover and cook on high for 2–4 hours or until all the liquid has been absorbed.
   

Cranberry Turkey Meatballs

Serve this easy appetizer at your next holiday party straight from the slow cooker. This recipe can also be made with chicken.

INGREDIENTS | SERVES 12

28 ounces frozen, precooked turkey meatballs (about 24 meatballs)

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cup chili sauce

2 (14–16 ounce) cans whole-berry cranberry sauce

1
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packed tablespoons dark brown sugar

1 tablespoon ginger preserves

Simple Homemade Turkey or Chicken Meatballs

In a small bowl, combine 1 pound ground turkey or chicken,
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cup bread crumbs,
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teaspoon each salt and pepper,
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teaspoon nutmeg, and 1 minced shallot. Form into 1
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" balls. Broil for 10 minutes or until cooked through.

1. Defrost the meatballs according to package instructions. Mix together the chili sauce, cranberry sauce, brown sugar, and preserves in a large bowl.
   
2. Pour half of the sauce into the bottom of a 4-quart slow cooker. Place the meatballs on top. Pour the remaining sauce over the meatballs. Cook on low for 4 hours or on high for 2 hours.
   

Wild Rice–Stuffed Turkey Breast Cutlets

All this hearty dish needs is a side of steamed vegetables to make it a complete meal.

INGREDIENTS | SERVES 4

1 onion, sliced

4 ounces button mushrooms, sliced

1 cup cooked wild rice

1 tablespoon fresh parsley leaves, minced

1 teaspoon thyme leaves

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tablespoon finely minced fresh basil leaves

1 teaspoon minced fresh rosemary leaves

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teaspoon black pepper

2 cloves garlic, minced

4 turkey breast cutlets (about 1 pound)

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cup Chicken Stock (see
Chapter 4
)

1. Place the onion and mushrooms on the bottom of a 4-quart slow cooker.
   
2. In a large bowl, mix together the wild rice, parsley, thyme, basil, rosemary, black pepper, and garlic. Divide the rice mixture into four portions. Place a single portion in the center of each turkey cutlet. Roll, rice side in, and secure with a toothpick or kitchen twine. Place on top of the onions and mushrooms in the slow cooker. Pour the Stock over top.
   
3. Cook on low for 4 hours.
   

Turkey and Gravy

Season with your choice of Mrs. Dash Garlic & Herb, Onion & Herb, Original Blend, or Table Blend seasoning. For more servings, increase the size of the turkey breast; if necessary, increase the cooking time so the turkey reaches an internal temperature of 170°F.

INGREDIENTS | SERVES 8

1
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cups turkey or chicken broth

2 stalks celery

1 large carrot

1 medium onion, peeled and quartered

1 (3-pound) boneless turkey breast

1 teaspoon Mrs. Dash Seasoning Blend

2 tablespoons Madeira wine (optional)

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cup (Wondra) instant flour

Salt and freshly ground black pepper, to taste

Or, If You Prefer…

If you don’t have instant flour on hand, you can instead strain the turkey broth into a bowl or large measuring cup. Melt
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cup margarine in a large nonstick skillet and whisk
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cup all-purpose flour into the margarine. Slowly whisk the broth into the resulting roux; bring to a boil, stirring constantly, and cook until thickened.