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Cranberry and Chestnut Dressing
Appliance: Slow Cooker - 4 quarts and larger
Also requires: Rice Cooker, Pressure Cooker or skillet
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This meat free, Holiday recipe is great for Pot Lucks
Cranberry and Chestnut Dressing
Ingredients
   4 tablespoons (1/2 stick) butter or oil, plus more for crock
   1 large onion, diced
   2 carrots, peeled and diced
   3 celery stalks, diced
   2 tablespoons fresh sage, finely chopped OR 2 teaspoons dried sage
   1 tablespoon fresh thyme leaves OR 1 teaspoon dried thyme
   1 tablespoon fresh rosemary leaves, finely chopped OR 1 teaspoon dried rosemary
   12 to 15 ounces roasted or steamed chestnuts, peeled and coarsely broken
   1 cup dried cranberries
   1/4 cup fresh parsley leaves, finely chopped (dried not recommended)
   1 pound day-old bread, cut into 3/4-inch cubes
   1 to 2 cups chicken stock or vegetable broth
   Salt and pepper, to taste
   2 eggs, lightly beaten



Directions
Grease bottom and sides of your slow cooker's crock or inner bowl with butter or oil and set aside.

Melt 4 tablespoons of butter or heat oil in the inner bowl of your rice cooker or electric pressure cooker. Alternatively, use the browning setting of a multi-function slow cooker or a skillet over medium stove top heat. Add onions, carrots and celery and cook, stirring occasionally, 5-7 minutes. Add sage, thyme, rosemary, chestnuts and cranberries and cook, stirring frequently, for 1-2 minutes, until herbs are fragrant.

Transfer to a large bowl and add bread cubes and parsley. Toss to combine. Sprinkle bread mixture with stock, 1/2 cup at a time, and stir gently until bread is moistened, but not wet. Season to taste with salt and pepper.

Mix in eggs and transfer to the prepared slow cooker crock. Cook on high 1 1/2 to 2 hours, or until a thermometer inserted in top inch of dressing registers 165 degrees (F).

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