Yummy Recipe Wednesday! (Slow Cooker Sausage Stuffing)

Welcome friends and food lovers to another Yummy Recipe Wednesday. I know most people already have their Thanksgiving dinners planned but in case you’re hunting around online, still putting together your menu, I’ve got something awesome for you here. Not only is this stuffing recipe much more flavorful than the boxed stuff but after a very small amount of prep time the slow cooker does the rest for you and this will also free up room on your stove top for making other dishes. The sausage and vegetables in this dish will give off liquid and flavor while this cooks which really adds to how amazing this dish tastes. Give this recipe a try this Thanksgiving, I think you’ll be happy with how much time and space you save and you’ll be amazed with how flavorful this is compared to the boxed stuff. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Sausage Stuffing

• 8 Tbsp (1 stick) Unsalted Butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
• 1 Large Crusty Loaf of French Bread, cut into 1-inch pieces and staled overnight (about 14 cups)
• 1 Large Onion, cut into 1/4-inch pieces (about 2 cups)
• 2 Medium Carrots, cut into 1/3-inch pieces (about 1 heaping cup)
• 2 Stalks Celery, cut into 1/3-inch pieces (about 1 cup)
• 1 1/2 tsp Thyme Leaves, finely minced
• Salt and Black Pepper
• 1 cup Low-Sodium Chicken Broth
• 1 lb Sweet Italian Sausage, casings removed
• 2 Tbsp Flat-Leaf Parsley, roughly chopped

1. Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
2. Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 tsp each of salt and black pepper into the slow cooker; pour the chicken broth over the bread mixture and toss to coat.
3. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture, covering most of the stuffing.
4. Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours.
5. Remove the lid and gently stir the sausage into the stuffing; season to taste with additional salt and pepper then transfer the stuffing to a shallow serving dish and garnish with the chopped parsley.

Yummy Recipe Wednesday! (Slow Cooker Corn Chowder)

Welcome once again friends and food lovers to another Yummy Recipe Wednesday. I absolutely love this time of year for cooking. Slow cookers, soups, chowders, and holiday dinners are some of the things that really make the colder weather worth it. On that note, today I bring you an amazing corn chowder recipe that’s easy to make and super flavorful. This chowder is great to make as a side dish for holiday dinners because it’s made in a slow cooker and can just sit there and cook away while you’re busy working on the rest of your meal. If you cook a large turkey for Thanksgiving and know you’re going to have way more than you need, you can actually substitute turkey for the ham in this chowder and save yourself a little bit of time. This chowder is even better the next day and you can thicken it back up with leftover mashed potatoes but I suspect it won’t last long the first day and there won’t be any leftovers. Give this a try for something different this holiday season and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Corn Chowder

• 5 Potatoes, peeled and cubed
• 2 Onions, chopped
• 2 cloves Garlic, minced
• 2 cups Diced Ham
• 3 Celery Stalks, chopped
• 1 (15.25 oz) can Whole Kernel Corn, with liquid
• 1 (15.25 oz) can Creamed Style Corn
• 2 Tbsp Margarine
• 1 (14 oz) can Chicken Broth
• 2 Chicken Bouillon Cubes
• 1 1/2 cups Half and Half
• Cornstarch (optional)

1. Place the potatoes, onions, garlic, ham, celery, both cans of corn, and margarine into your slow cooker; add the can of chicken broth and the bouillon cubes. (If necessary, add water to make sure everything is just covered in liquid.)
2. Cook on low setting for 8 to 9 hours and then stir in the half and half; cook for 30 more minutes.
3. If the chowder isn’t thick enough for your liking, mix 1 Tbsp of cornstarch into 1 Tbsp of cold water until dissolved and you have a smooth paste; add the cornstarch paste to the slow cooker, stirring well, and continue to cook, checking every few minutes, until the chowder thickens to your desired consistency.

Yummy Recipe Wednesday! (Chicken Florentine Casserole)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday! Today I bring you an absolutely fantastic dish that is probably one of my favorite things to make with chicken breasts. On second thought, it’s probably a close race between this dish and the Slow Cooker Chicken Stroganoff that I posted the recipe for back in January of 2014. Anyway, the Chicken Florentine I have for you today is an amazing mixture of chicken, spinach, mushrooms, and bacon with a rich garlicky cream sauce. The whole dish is just packed with flavor and easily as good as some of the Chicken Florentine that I’ve had at restaurants. I highly recommend that you give this dish a try, especially if you’re entertaining guests. They will definitely be impressed and everyone is going to want the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chicken Florentine Casserole

• 1/4 cup + 3 Tbsp Butter, divided
• 4 tsp Minced Garlic, divided
• 4 oz Fresh Mushrooms, sliced
• 1 bag Fresh Baby Spinach
• 1 Tbsp Lemon Juice
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup
• 1 Tbsp Italian Seasoning
• 1/2 cup Half-and-Half
• 1/2 cup Grated Parmesan Cheese
• 4 Boneless, Skinless Chicken Breast Halves
• 2/3 cup Real Bacon Bits
• 2 cups shredded mozzarella cheese

1. Preheat the oven to 350°F (175°C).
2. Melt 2 Tbsp of butter in a skillet over medium heat then add 1 tsp of the minced garlic and the mushrooms; cook until the mushrooms are just about finished then add 1 Tbsp of butter and the baby spinach to the pan and sauté until the spinach is wilted.
3. Melt the remaining 1/4 cup butter in a medium saucepan over medium heat; stirring constantly, mix in the remaining 3 tsp garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach and mushrooms over the bottom of a 9x13 inch baking dish; place the uncooked chicken breast on top of the spinach and mushrooms, pour the sauce mixture over everything, and sprinkle with the real bacon bits.
5. Bake for 25 minutes in the 350°F oven; sprinkle the mozzarella cheese all over the chicken and continue cooking for another 10 minutes.

Yummy Recipe Wednesday! (Slow Cooker Coconut Chicken Curry)

Welcome friends and food lovers to another Yummy Recipe Wednesday! Today I bring you a delicious dish with bold flavors that you will absolutely love. Chicken Curry is a popular dish in India, Southeast Asia, and the Caribbean and if you’ve never tried it before you’re really missing out. This recipe is more of a Malaysian style Chicken Curry due to the coconut milk and potatoes which are most commonly used in Curry there. If you’re new to Chicken Curry or maybe not new to it but have never tried making it before, I definitely recommend you give this recipe a try. It’s easy to make, despite the amount of ingredients, and cooking in the slow cooker will make your house or apartment smell amazing all day. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Coconut Chicken Curry

• 2 lbs Skinless Boneless Chicken Breasts, cubed
• 2 Potatoes, peeled and cubed
• 1 Large Onion, chopped
• 1 Tbsp Garlic, chopped
• 1 (13.5 oz) can Coconut Milk
• 1 cup Chicken Broth
• 1/4 cup + 2 Tbsp Curry Powder
• 3/4 Tbsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1 Red Bell Pepper, chopped
• 1 can Pineapple Chunks, drained
• 1 Tbsp Cornstarch
• 1 Tbsp Raisins (optional)
• 1 Tbsp Flaked Coconut (optional)

1. Place the chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, cumin, salt, and black pepper in a slow cooker.
2. Cook on Low for 4 hours then add the red bell pepper, pineapple chunks, and raisins (if using) and continue to cook for 45 minutes.
3. Stir in the cornstarch and cook until thickened, about 15 minutes more.
4. Sprinkle with the coconut flakes (if using) as you serve.