ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Crockpot Stuffing

Misc.
CROCKPOT STUFFING

1/3 cup Margarine
1 cup Chopped onion
1 cup Chopped celery
1/2 tsp Poultry seasoning
2 tbsp Chopped parsley
1/2 tsp Salt
1/2 tsp Sage
1/4 tsp Thyme or marjarom
8 oz Canned mushrooms
6 1/2 cups Bread cubes, dry
10 1/2 oz Can cream of chicken soup mixed with water to equal 2 cups
1 Egg, well beaten

Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991

MsgID: 0032878
Shared by: Elly
In reply to: Thank You: limited oven space at Thanksgiving
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Pork Tenderloin with Asian Flavors
  • GRILLED PORK TENDERLOIN WITH ASIAN FLAVORS 2 tablespoons soy sauce 2 teaspoons sake or dry sherry 1 1/2 teaspoons honey 3/4 teaspoon toasted sesame oil 1/2 teaspoon hot chili paste or crushed red pepper flakes (option...
  • Baked Chevre and Prosciutto
  • BAKED CHEVRE AND PROSCIUTTO "Tiny pillows of marinated goat cheese are wrapped in a skin of prosciutto and baked, which is when the alchemy begins. The chèvre gets puffy; its belly goes pudgy. In contrast, the prosciu...
  • Skillet Calzone (using French bread)
  • SKILLET CALZONE "A piping-hot Italian-style sandwich with easy preparation." 3/4 pound beef sirloin or flank steak 8 slices French bread, diagonally sliced, 1/2-inch thick 2 tablespoons grated Parmesan cheese 1 tabl...
  • Sylvia's Smothered Chicken (Sylvia's Restaurant)
  • SYLVIA'S SMOTHERED CHICKEN "Sylvia Woods of Sylvia’s Restaurant has been called the "Queen of Soul Food," and this is one of her family’s signature recipes." 2 (3 1/2 pounds each) frying chickens, each cut into 8 pie...
  • Frosting for Any Dog Treat
  • FROSTING FOR ANY DOG TREAT "We use this sometimes to dress dog treats, especially the ones we give as gifts." 6 ounces fruit baby food 2 tablespoons smooth peanut butter 1/3 cup plain yogurt 1/4 cup wheat germ 1 ...
ADVERTISEMENT
  • Junior's Restaurant Onion Rye Rolls
  • ONION RYE ROLLS "Almost every time the giant ovens are baking away in the bake shoppe, I see at least a dozen pans of these rolls on the revolving shelves, with thirty-five rolls on each pan. That's at least 420 of th...
  • Take-Along Chicken Kabobs
  • TAKE-ALONG CHICKEN KABOBS 2 pounds boneless chicken chunks 1 cup tomato sauce 1/4 cup olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon chopped parsley 1 teaspoon oregano 1 teaspoon thyme l...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Crockpot Stuffing
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!