Serves 16
162 cal · 330 min
Melissa's Slow Cooker Stuffing
Recipe GLPR89f086e18122aa
A wholesome slow cooker stuffing made with whole-wheat bread, fresh vegetables, tart cranberries, and apple chunks, bound together with eggs and seasoned chicken broth. This herbaceous side dish brings together sautéed celery, onion, and mushrooms with a warm blend of poultry seasoning, sage, and thyme for a comforting, hearty companion to any meal.
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Ingredients
3/4 stick light butter
2 cups chopped celery
1 cup chopped onion
2 1/2 teaspoons dried parsley
2 cups sliced fresh mushrooms
16 slices whole-wheat bread, cubed
1/2 cup dried cranberries
1 cup chopped apple
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3 cups low-sodium chicken broth
1 large egg, beaten
2 egg whites, beaten
1 cup water
Directions
Melt the light butter in a large skillet over medium heat.
Add the chopped celery, onion, mushrooms, and dried parsley to the skillet.
Sauté the vegetable mixture, stirring frequently, until the celery is tender and the onion becomes translucent, about 8 to 10 minutes.
In a very large bowl, combine the bread cubes, dried cranberries, and chopped apple.
Pour the cooked vegetable mixture over the bread cubes and gently fold together until well distributed.
Sprinkle the poultry seasoning, dried sage, dried thyme, garlic powder, and ground black pepper over the bread mixture.
Drizzle the low-sodium chicken broth and water over the mixture, using just enough to lightly moisten the bread (do not oversoak). Gently fold in the beaten egg and egg whites until evenly incorporated.
Transfer the entire mixture to a slow cooker and cover with the lid.
Cook on High heat for 45 minutes, then reduce the heat to Low and continue cooking for 4 to 8 hours until heated through and the top is lightly set.
