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Fast Cooking in a Slow Cooker Every Day of the Year Publisher: Family Health Publications © 2006 by JoAnn Rachor ISBN: 1878726269

Reprinted with permission from the author, JoAnn Rachor.

Bread Dressing (p. 45)
(Yield: 7 cups)

Cooker Size: 5 - 6 1/2 quart.

1^st

Sauté the following ingredients about 10 minutes on medium heat, until the onion and celery are soft.

Ingredients

• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 3 tablespoons olive oil

2^nd

Turn off the heat. Stir the following ingredients into the sauce pan.

• 1 1/4 cups chopped raw nuts, i.e. walnuts, pecans, cashews or almonds
• 3/4 cup water
• 1/2 cup nutritional yeast flakes
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons onion powder
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon basil
• 3/4 teaspoon marjoram
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/4 + 1/8 teaspoon salt

3^rd

Stir the following bread cubes in with the ingredients in the sauce pan. Spray the cooker with a food release cooking spray. Firmly pat the dressing into the cooker. Cover with a hand towel that has not been washed with fabric softener (the smell may permeate the dressing), or cover with 2 layers of paper towels. Cover with the lid. Cook until lightly browned on the edges. Cooking Time: Average cooker is 4 3/4 - 5 hours. Fast cooker is 3 3/4 - 4 hours. Extra fast cooker is 2 - 2 1/4 hours.

• 9 cups whole grain bread, cut into 1/2 x 1/2 inch cubes

Note: you can find out what type of slow cooker you have, by cooking a pound of dried beans on low. See the Great Northern, Navy or Pinto Beans recipe listed under Slow Cooker Recipes.

4^th

Serve as is, or with a gravy or white sauce.

Tips

1. The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
2. For directions to cook a smaller recipe, or other tips see the cookbook Fast Cooking in a Slow Cooker Every Day of the Year.