We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing--and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
5 hrs 35 mins
Servings:
10
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt butter over medium heat. Add onion, celery and garlic; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat. Stir in sage, salt and pepper.

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  • Place bread cubes and cranberries in a 6-quart slow cooker. Add vegetable mixture; stir to combine. Drizzle with enough broth to moisten; toss lightly. (Bread should not feel dry, but there should be no excess liquid in the cooker.)

  • Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Before serving, gently stir in toasted walnuts, then transfer to a serving dish.

*For Dry Bread Cubes

Cut fresh bread into 1/2-inch cubes. (You’ll need 18 to 21 slices.) Spread cubes in two 15x10-inch baking pans. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, if time permits, just let bread cubes sit out, loosely covered, for 8 to 12 hours.

Nutrition Facts

353 calories; fat 18g; cholesterol 24mg; saturated fat 6g; carbohydrates 45g; mono fat 3g; poly fat 5g; trans fatty acid 0g; insoluble fiber 4g; sugars 8g; protein 8g; vitamin a 421.4IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 22.8mcg; vitamin b12 0mcg; sodium 516mg; potassium 140mg; calcium 33mg; iron 0.5mg.
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