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Make Your Dressing in the Slow Cooker and Don’t Worry About It

April 19, 2017

Make Your Dressing in the Slow Cooker and Don’t Worry About It

Do you stuff your turkey? Do you eat the stuffing after you stuff your turkey? It’s controversial, I get it. Maybe the stuffing will get raw turkey drippings in it and the temperature won’t go high enough to kill all the bird flu nasties. And maybe everyone will get food poisoning. Nobody wants that.

So if you’re worried about that, why not use VitaClay for your stuffing… I mean “dressing,” since you’re not actually stuffing it in anything. You may have your own dressing recipe that you love, and that’s fine. Really any recipe will work in VitaClay and come out amazing as long as you ensure there is a little bit (1/4 cup or so) of liquid at the bottom of the pot when you start. Here is a basic recipe for stuffing, if you don’t already have one:

Ingredients:

  • 3T butter
  • ¾ cup broth 2 large onions, diced
  • 16 oz mushrooms, sliced
  • 4-5 stalks celery, chopped
  • 1 loaf of stale french or sourdough bread, chopped into small cubes
  • 1-2 t sea salt
  • Pepper, to taste
  • 1-2 t your favorite no-salt seasoning mix
Directions:
  1. Using the butter, stir fry all of the veggies for 3-5 minutes in a medium-heat pan
  2. Pour ¼ cup broth into the bottom of the VitaClay pot
  3. Mix the rest of the broth with the veggies, bread, salt & pepper, and spices
  4. Load everything into the VitaClay pot
  5. Program on “stew” setting for 45 minutes to 1 hour
  6. Serve!
Another option is to stuff the turkey as usual, then pull out the stuffing and throw it in VitaClay on “reheat” while you get the turkey ready. (Just make sure there’s a little bit of liquid at the bottom of the pot so it doesn’t dry out, which can sometimes cause the risk of a cracked pot). I’d just pour a few tablespoons of broth underneath the stuffing.


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