Trying to recreate that holiday feeling in Shanghai can be quite a challenge sometimes. Limited fridge space, half the burners, and no built-in oven are just some of the obstacles that many of us face when it comes to cooking at home. With this in mind, our friends at Epermarket have put together some recipes that are a match made in heaven for people who suffer from TKS (Teeny Kitchen Syndrome).
Slow Cooker Stuffing
Makes: 8 servings
Prep Time: 1.5 hours
Cook Time: up to 8 hours
•1/2 cup butter
•1 cup chopped onion
•1 cup chopped celery
•2 tablespoons chopped fresh parsley
•6 ounces sliced mushrooms
•6 cups seasoned croutons
•1/2 teaspoon poultry seasoning (see below)
•3/4 teaspoons dried sage
•1/2 teaspoon dried thyme
•1/4 teaspoon ground black pepper
•2 1/4 cups chicken broth (or as needed)
•1 egg, beaten
•salt to taste.
1.Heat butter in a skillet over medium heat. Add in onion, celery, mushroom, and parsley, and cook stirring frequently.
2.Put bread cubes in a large mixing bowl and add in cooked vegetables. Season mixture with poultry seasoning, sage, thyme, and salt and pepper. Pour in just enough broth to moisten the stuffing, 1/2 cup at a time. Once the stuffing is moist enough, mix in the egg. Transfer mixture to slow cooker, and cover.
3.Cook on High for 45 min, then reduce heat to Low and cook for 4 to 8 hours.
To make this recipe in the oven:
Prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
Easy Poultry Seasoning Blend
Makes: 2 cups
Prep Time: 10 min
•1 tablespoon dried sage
•1 tablespoon dried thyme
•2 tablespoons dried parsley
•1 teaspoon dried rosemary
•1 teaspoon ground black pepper
Combine all ingredients together and grind in a mortar and pestle. Store mixture in a tightly sealed container in a cool, dark place and shake container well before using.
Click here to see the original recipe.