Crocktober Fun at Breakfast Television-Perfect for Thanksgiving Weekend!

 

Amy’s Slow Cooker Wild Rice and Bread Stuffing

Amy, who has been friends and colleagues with Emily for many years, continues to create wonderful, easy and delicious recipes. We had to share her slow cooker stuffing; it will help keep your kitchen cool during those busy holiday celebrations.

Serves 10 to 12

 

1/4 cup (60 mL) butter, melted

2 onions, finely chopped

2 large ribs celery, finely chopped

4 garlic cloves, minced

2 tbsp (30 mL) crumbled dried sage

1 tsp (5 mL) dried thyme

1 tsp (5 mL) dried rosemary

3/4 tsp (3 mL) each salt and black pepper

2 cups (500 mL) ready-to-use vegetable or chicken broth

1/2 cup (125 mL) wild rice

10 cups (2.5 L) cubed light rye or Calabrese bread (about one 1-1/4 lb/570 g loaf)

1 cup (250 mL) dried cranberries

1/2 cup (125 mL) chopped fresh parsley

 

1. Stir butter, onions, celery, garlic, sage, thyme, rosemary, salt and pepper together in slow cooker. Cover and cook on High for 30 minutes. Stir in broth and rice and cook on High for 1 hour.

 

2. Preheat oven to 300ºF (150ºC). Spread bread cubes on a rimmed baking sheet and bake for 15 minutes, stirring once. Leave on the baking sheet to cool to room temperature.

 

3. Stir toasted bread cubes, cranberries and parsley into slow cooker until evenly moistened. Reduce heat to Low. Cook, stirring every hour, for 2-1/2 to 3 hours or until stuffing is lightly browned around the edges and the excess moisture is absorbed.

 

Oven Variation

Melt butter in a large saucepan set over medium heat. Add onions, celery, garlic, sage, thyme, rosemary, salt and pepper; sauté until softened. Add broth and rice. Cover and simmer on low for 35 to 40 minutes or until fluid is mostly absorbed. Cool slightly. Toss the rice mixture with the bread, cranberries and parsley. Transfer to a greased, 13- by 9-inch (33 by 23 cm) baking dish. Cover and bake in a 350°F (180°C) oven for 30 minutes. Uncover and bake an additional 20 minutes or until golden and set.

 

Tips: Substitute any crusty whole grain bread for the rye.

 

Adjust the moisture if needed by using a little extra broth.

 

You can toast the bread up to 2 days ahead for the stuffing.

 

From Best of Bridge Everyday Celebrations by Emily Richards and Sylvia Kong

 

 

 

 

Slow Cooker Mushroom Brisket

With just a few ingredients you have a tender roast that is easy to slice and serve with the juices, just like a gravy it is perfect served with mashed potatoes.

 

Serves 8 to 10.

 

4 lb (2 kg) brisket roast (cross rib or blade pot roast)

Salt and pepper

2 tbsp (30 mL) canola oil

½ cup (125 mL) dried mushrooms

3 cloves garlic, minced

1 onion, cut into wedges

¼ cup (60 mL) red wine or beef broth

1 cup (250 mL) 35% whipping cream

1 cup (250 mL) quartered button mushrooms

Chopped parsley for garnish

 

Pat roast dry; season well with salt and pepper.

Heat oil in a very large skillet or Dutch oven over medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan and place into slow cooker.

Meanwhile, soak dried mushrooms in 1/2 cup (125 mL) of hot water; set aside

Add garlic and onion to skillet. Reduce heat to medium; cook until lightly browned, about 3 to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine, scraping up browned bits from bottom of pan. Stir in cream.

Strain mushrooms, reserving liquid; add soaked mushrooms and reserved liquid to pan. Scrape into slow cooker.

Add fresh mushrooms; cover and cook on LOW for 6 to 8 hours until roast is fork-tender.

Remove roast to cutting board; cover with foil to keep warm. Season sauce to taste. Serve roast with the sauce.

Sprinkle with parsley to serve.

 

 

 

 

 

Slow Cooker Pumpkin Crème Brûlée

This dessert is an elegant cousin to pumpkin pie. We love the pleasure of breaking into the caramelized sugar topping for this delicious flavor. We also love a make-ahead dessert that makes hosting easier.

 

Serves 6

 

1 cup (250 mL) heavy or whipping (35%) cream

1 cup (250 mL) half-and-half (10 %) cream

1/2 cup (125 mL) granulated sugar

2 large eggs

2 large egg yolks

1 tsp (5 mL) vanilla

1/4 tsp (1 mL) ground cinnamon

1/4 tsp (1 mL) finely grated nutmeg

1/8 tsp (0.5 mL) ground cloves

1/2 cup (125 mL) pumpkin purée

Granulated sugar for caramelizing

 

1. Use a 6- to 7-quart slow cooker for recipe. Set aside six 3/4-cup (175 mL) ramekins or small ovenproof bowls or cups.

 

2. In a small saucepan, over medium heat, combine heavy/whipping cream and half-and-half. Heat until steaming, stirring frequently to prevent the bottom from scorching.

 

3. In a medium bowl, whisk together sugar, eggs, egg yolks, vanilla, cinnamon, nutmeg and cloves. Whisking constantly, slowly pour in hot cream mixture into the egg mixture until well blended, then whisk in pumpkin. Divide the mixture among the ramekins.

 

4. Place four ramekins in slow cooker. Carefully pour enough hot water into slow cooker to come halfway up the sides of the ramekins. Cover and cook on High for 2 to 4 hours or until set but still jiggly. Remove from slow cooker and let cool to room temperature on a wire rack. Cover and chill in the refrigerator for at least 3 hours or up to 2 days.

 

5. Sprinkle the top of each custard evenly with about 1 tbsp (15 mL) of granulated sugar. Use a blow torch to melt the sugar until it bubbles and turns golden brown. Chill uncovered for 30 to 60 minutes before serving.

 

Tips: Check to make sure your slow cooker can hold six ramekins in the bottom of the crock. If there is not enough space, place a small steam rack on top of the lower ramekins, then put remaining ramekins on top.

 

You can also use brown sugar or turbinado sugar to brûlée the custards.