Stuffing with Apple and Sausage
serves 8
The Ingredients
2 (16-ounce) packages frozen corn
2 (8-ounce) packages cream cheese
2 tablespoons sugar
2 tablespoons water
4 slices American cheese, crumbled
The Directions
Use a 4-quart slow cooker. Empty the corn packages into your slow cooker. Unwrap the cream cheese and put the blocks on top. Add the sugar, water, and American cheese slice crumbles. Cover and cook on low for 6 hours. Stir well before serving.
The Verdict
I ate way way way way way too much of this. I just couldn’t stop. This is absolutely delicious, and you really should make it right away. And then go to the gym.
serves 8
The Ingredients
2 tablespoons butter
6 large russet potatoes, peeled and sliced super thin (⅛ inch)
1 teaspoon ground nutmeg
2 teaspoons kosher salt
1 teaspoon black pepper
8 ounces Gruyère cheese, grated
2 cups heavy cream
The Directions
Use a 6-quart slow cooker. Butter the inside of your stoneware insert. Put one third of the very thinly sliced potatoes (if you have a mandoline, now is the time to use it!) in the bottom of your cooker. In a small bowl, combine the nutmeg, salt, and pepper. Sprinkle a large pinch of this seasoning blend all over the potatoes. Add a handful of cheese. Pour ¼ cup heavy cream on top. Repeat the layers until you run out of ingredients. Finish with the rest of the cream.
Your cooker will be about half full. Cover and cook on high for 3 to 4 hours, or until the potatoes are fork-tender. Leave the lid off during the last 20 minutes of cooking.
The Verdict
In our family, these are called “Aunt Jeanne’s” potatoes. We are lucky enough to enjoy these potatoes during almost every holiday dinner, and we love them. Everyone does. They smell delicious while cooking, and taste even better.
serves 8 to 10
The Ingredients
cooking spray
3 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
1½ cups shredded mozzarella cheese
3 eggs, lightly beaten
¼ cup all-purpose flour (I used a gluten-free baking mix)
1 teaspoon kosher salt
The Directions
Use a 2-quart slow cooker. Spray the stoneware insert well with cooking spray. Squeeze any remaining water out of the frozen spinach and place in a large mixing bowl. Add the cottage and mozzarella cheeses, eggs, flour, and salt. Mix together with a spoon until the ingredients are combined. Pour into the prepared slow cooker. Cover and cook on high for 3 to 4 hours, or until the top has begun to brown and the casserole pulls away from the sides. Let cook on high for an additional 20 minutes with the lid off to release condensation.
The Verdict
Popeye would be so proud. This is a fabulous spinach recipe—rich and creamy and absolutely delicious.
STUFFING WITH APPLE AND SAUSAGE
serves 8
The Ingredients
12 cups dried bread cubes (I used a loaf of brown rice bread)
8 ounces ground pork or turkey sausage, browned and drained
3 tablespoons butter, melted
1½ cups chopped Granny Smith apples (no need to peel)
1½ cups chopped onion
1½ cups diced celery
1½ teaspoons rubbed sage
1 teaspoon kosher salt
½ teaspoon pepper
½ cup chicken broth, plus an additional ¼ cup if desired
The Directions
Use a 6-quart slow cooker. Cut the bread into ½-inch cubes and bake at 350°F for 20 minutes, flipping once, or until the bread is golden brown and toasty. While the bread is toasting, brown the sausage on the stovetop and drain. Toss the bread cubes and sausage together in your slow cooker, and pour in the melted butter.
Add the apples, vegetables, and seasonings. Use two large spoons to toss the ingredients and disperse the spices. Pour in ½ cup chicken broth, and stir gingerly to coat the bread and vegetables with the broth. Cover and cook on high for 2 to 3 hours. When done the bread will have browned on the top and edges, and the vegetables will be tender. Stir well, and add an additional ¼ cup chicken broth if you’d like added moisture.
The Verdict
I can easily eat a bowlful of stuffing for dinner and forget about dinner. The apple and sausage wake up this stuffing, and create great flavor and moistness. I was worried when we first went gluten-free that we’d no longer be able to enjoy good stuffing, and I’m happy to report I was wrong. Very wrong. Skip the boxed stuff, and make your own stuffing this holiday season!
serves 4
The Ingredients
½ cup sun-dried tomatoes in oil
1½ cups Arborio rice (in a box in the rice aisle)
4 cups chicken broth
½ cup shredded Swiss cheese (to add later)
The Directions
Use a 4-quart slow cooker. Put the sun-dried tomatoes into the bottom of your slow cooker. Add the rice and swirl it around in the tomatoes until the rice is coated with oil. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender. Remove the lid and stir in the Swiss cheese. Turn off the cooker and let the risotto sit in the slow cooker for 10 minutes with the lid off before serving.
The Verdict
This risotto is creamy and luscious, with a fabulous flavor. I was once told by a chef that “real” risotto doesn’t use Swiss cheese, only grated Parmesan. I’m glad I had already made this a few times before I heard this, because I might not have experimented otherwise. This is one of my favorite side dishes—it’s absolute comfort food.