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Cooking at Home - Slow Cooker Stuffing
Makes: 16 Servings
My family’s recipes are a sacred tradition, especially our slow cooker stuffing. Rather than take away “unhealthy” ingredients, I wanted to make my version colorful by adding red cranberries and green apples. I also replaced the white bread with 100% whole wheat bread. The end result? My family loved it and I hope yours will too!
Ingredients
- 3/4 stick of light butter
- 2 cup chopped celery
- 1 cup chopped onion
- 2 1/2 teaspoon dried parsley
- 2 cup fresh mushrooms (sliced)
- 16 cup 100% whole-wheat bread (cubed)
- 1/2 cup dried cranberries
- 1 cup chopped apple
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 3 cup low-sodium chicken broth
- 1 egg (beaten)
- 2 egg whites (beaten)
- 1 cup water
Directions
- Melt butter in a large pan over medium heat. Add onion, celery, mushrooms, and parsley to pan. Stir often until veggies are tender.
- Combine bread cubes, cranberries, and apple in a large bowl. Pour veggies over bread cubes and mix gently.
- Season with poultry seasoning, sage, thyme, garlic powder, and pepper. Pour in broth (just enough to moisten) and gently mix in eggs.
- Transfer mixture to slow cooker and cover.
- Set slow cooker to High for 45 minutes; then reduce heat to Low and cook for 4 to 8 hours.
Source: Center for Nutrition Policy and Promotion
Nutrition Information
Serving Size: 16 of recipe
Nutrients | Amount |
---|---|
Calories | 150 |
Total Fat | N/A |
Saturated Fat | 2 g |
Cholesterol | 17 mg |
Sodium | 204 mg |
Total Carbohydrate | 21 g |
Dietary Fiber | 3 g |
Total Sugars | 6 g |
Added Sugars included | 4 g |
Protein | 7 g |
Vitamin D | 0 mcg |
Calcium | 58 mg |
Iron | 1 mg |
Potassium | 234 mg |
N/A - data is not available