Day 10 — Crockpot Stuffing and Cranberry Relish

With only three days until Christmas, I am rounding off my Twelve Days of Christmas feature on this blog with some classic accompaniments.

Yesterday, I published the recipe for a Honey-brined Herb-Roasted Turkey. On this tenth day I am publishing two classic accompaniments to go with the turkey — a stuffing and a relish/sauce. Tomorrow I will publish recipes for roasted sweet potatoes and braised red cabbage so that you will have everything you need to accompany your turkey.

Following on from yesterday's recipe for perfect brined and roasted turkey, I could not help myself from adding a recipe to that essential turkey accompaniment, the stuffing.

This recipe has a twist though in that it's not cooked in the bird — rather it's prepared in a slow cooker (crockpot).

Of course, any turkey-based meal is not complete without cranberry sauce... but today I have a bit of a twist on that recipe, a relish made from a blend of cranberries and oranges in a sweet base.

Here you can find a link to all my Twelve Days of Christmas (and all the other Christmas) recipes published on this blog... a true treasure-trove of seasonal dishes.

Slow Cooker Stuffing Recipe

Serves: 12

Ingredients:

200g (1 cup) butter

200g (2 cups) celery, chopped

100g (1 cup) onion, chopped

1 tsp poultry seasoning

1 1/2 tsp dried sage leaves, crumbled

1/2 tsp freshly-ground black pepper

1 1/2 tsp salt

1 tsp dried thyme, crumbled

2 eggs, beaten

1l (4 cups) chicken broth

800g (12 cups) dry breadcrumbs

Method:

Mix together the butter, celery, spices and eggs in a large bowl. Add the chicken broth and beat with a fork.

Stir in the breadcrumbs, then turn the mixture into a slow cooker (crockpot). Cook on high for 45 minutes, then reduce the heat to low and continue cooking for a further 6 hours.

Serve to accompany your Thanksgiving or Christmas turkey.

If you want more slow cooker recipes, why not visit the Celtnet Slow cooker and Crockpot recipes page.

Cranberry and Orange Relish

Serves: 12

Ingredients:

330g (12 oz) fresh cranberries

1 medium orange, washed and quartered (remove any pips)

200g (1 cup) sugar

1 apple, cored and quartered

Method:

Wash the cranberries and drain in a colander. Combine in a food processor with the orange quarters and apple. 

Pulse the mixture to chop then scrape into a bowl and mix with the sugar. Cover and refrigerate over night.

Tomorrow, I will I have recipes for two accompaniments: Spicy Honey-roasted Sweet Potatoes and Spicy Braised Red Cabbage. And for dessert there is yesterday's recipe for Microwave Christmas Pudding, which you still have time to prepare, even on Christmas today.