Mohamed Shili Easy, delicious, and takes around 2.5 hours to prepare, this Pioneer Woman Slow Cooker Dressing is prepared using butter, celery, mushrooms, bread cubes, and chicken broth. This savory Slow Cooker Dressing recipe, perfect for a holiday side dish, can serve up to 8 people.
Pioneer Woman Slow Cooker Dressing Ingredients
- 1/4 cup butter
- 3 pieces celery, chopped
- 1 yellow onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 package (8 ounces) sliced mushrooms
- 2 cloves garlic, chopped
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (14.5 ounces) chicken broth
- 1 egg
- 1 tablespoon fresh parsley, chopped, plus more for serving
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 bag (12 ounces) dried bread cubes
How To Make Pioneer Woman Slow Cooker Dressing
- Begin with the Base: In a large skillet over medium heat, melt the butter. Next, add chopped celery and onion, seasoning with salt and pepper, and cook for about 4 minutes until they begin to soften.
- Add Mushrooms and Garlic: After the onions and celery have softened, incorporate the sliced mushrooms and chopped garlic into the skillet. Continue cooking for another 4 minutes, stirring the mixture occasionally to prevent sticking.
- Remove from Heat: Once the mushrooms have softened and the garlic is fragrant, remove the skillet from the heat. This prevents the vegetables from overcooking and losing their texture.
- Prepare the Liquid Mixture: In your 6-quart slow cooker, whisk together the cream of mushroom soup, chicken broth, and one egg. After that, add the chopped parsley, rosemary, and sage, ensuring everything is well combined.
- Combine Bread and Vegetables: Next, add the dried bread cubes to the slow cooker. Carefully fold them into the liquid mixture to ensure each piece is evenly coated. Then, gently fold in the sautéed vegetables from your skillet.
- Cook the Dressing: Cover the slow cooker and set it to high heat. Allow the dressing to cook for 30 minutes, then turn the heat down to low and let it cook for an additional 2 hours. During this time, avoid opening the slow cooker or stirring the mixture to ensure even cooking.
- Serve or Keep Warm: Once the cooking time is complete and the stuffing’s internal temperature reaches 160°F, it is ready to serve. You can transfer it to a serving dish or keep it warm in the slow cooker, covered, for up to an hour. Garnish with additional fresh parsley before serving.
Recipe Tips
- Butter Choices: Opt for unsalted butter to control the sodium content of your dish more effectively.
- Celery Prep: Clean celery thoroughly before chopping to ensure all dirt and impurities are removed; it impacts the dish’s overall flavor.
- Herb Freshness: Use only fresh herbs as they provide a brighter, more vibrant flavor compared to their dried counterparts.
- Egg Integration: Beat the egg well before adding it to the mixture to ensure it integrates smoothly and evenly.
- Checking Doneness: Use a food thermometer to check that the dressing has reached 160°F, ensuring it is safe to eat.
What To Serve With Dressing
Serve your hearty Slow Cooker Dressing with roasted Brussels sprouts with balsamic reduction, sweet potato casserole topped with pecans, cranberry orange relish, glazed carrots, and a pear and arugula salad.
You can also pair it with grilled asparagus drizzled with lemon butter or a beetroot and goat cheese salad for a burst of color and freshness.
How To Store Dressing Leftovers
To Refrigerate: Place the leftover Slow Cooker Dressing in an airtight container. It can be refrigerated for up to four days. Ensure the lid is securely fastened to maintain freshness and prevent any fridge odors from affecting its flavor.
To Freeze: Freezing is not recommended for Slow Cooker Dressing as the bread cubes can become overly soggy and mushy upon reheating, leading to an undesirable texture.
How To Reheat Dressing Leftovers
In The Oven: Spread the leftover dressing in a baking dish and cover it with foil. Reheat at 350°F for about 20-25 minutes, or until heated through thoroughly; this method helps keep it moist.
In The Microwave: Place the dressing in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on high for 1-2 minutes, or until hot throughout.
In The Air Fryer: Reheat the dressing in an air fryer at 360°F for about 4-5 minutes. This method helps to restore a bit of the original texture and crispness.
Frequently Asked Questions
Can I Make This Dressing Vegetarian?
Yes, to make this dressing vegetarian, replace the chicken broth with vegetable broth. Ensure all other ingredients are suitable for vegetarians, particularly the cream of mushroom soup.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer not to use cream of mushroom soup, consider using cream of celery or cream of chicken soup. These alternatives will still provide a creamy texture and enhance the dish’s flavor.
How Can I Make the Dressing Crispier?
To achieve a crispier top layer, transfer the cooked dressing to an oven-safe dish and broil for a few minutes until the top is golden and crisp. Watch it closely to avoid burning.
Pioneer Woman Slow Cooker Dressing Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 550mg
- Potassium: 160mg
- Fiber: 2g
- Sugar: 3g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Sticky Ribs
- Pioneer Woman Slow Cooker Queso
- Pioneer Woman Slow Cooker Glazed Ribs
Pioneer Woman Slow Cooker Dressing
Description
Easy, delicious, and takes around 2.5 hours to prepare, this Pioneer Woman Slow Cooker Dressing is prepared using butter, celery, mushrooms, bread cubes, and chicken broth. This savory Slow Cooker Dressing recipe, perfect for a holiday side dish, can serve up to 8 people.
Pioneer Woman Slow Cooker Dressing Ingredients
How To Make Pioneer Woman Slow Cooker Dressing
- Begin with the Base: In a large skillet over medium heat, melt the butter. Next, add chopped celery and onion, seasoning with salt and pepper, and cook for about 4 minutes until they begin to soften.
- Add Mushrooms and Garlic: After the onions and celery have softened, incorporate the sliced mushrooms and chopped garlic into the skillet. Continue cooking for another 4 minutes, stirring the mixture occasionally to prevent sticking.
- Remove from Heat: Once the mushrooms have softened and the garlic is fragrant, remove the skillet from the heat. This prevents the vegetables from overcooking and losing their texture.
- Prepare the Liquid Mixture: In your 6-quart slow cooker, whisk together the cream of mushroom soup, chicken broth, and one egg. After that, add the chopped parsley, rosemary, and sage, ensuring everything is well combined.
- Combine Bread and Vegetables: Next, add the dried bread cubes to the slow cooker. Carefully fold them into the liquid mixture to ensure each piece is evenly coated. Then, gently fold in the sautéed vegetables from your skillet.
- Cook the Dressing: Cover the slow cooker and set it to high heat. Allow the dressing to cook for 30 minutes, then turn the heat down to low and let it cook for an additional 2 hours. During this time, avoid opening the slow cooker or stirring the mixture to ensure even cooking.
- Serve or Keep Warm: Once the cooking time is complete and the stuffing’s internal temperature reaches 160°F, it is ready to serve. You can transfer it to a serving dish or keep it warm in the slow cooker, covered, for up to an hour. Garnish with additional fresh parsley before serving.
