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


Ingredient Checklist


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.

  • 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; 18 g total fat; 6 g saturated fat; 5 g polyunsaturated fat; 3 g monounsaturated fat; 24 mg cholesterol; 516 mg sodium. 140 mg potassium; 45 g carbohydrates; 4 g fiber; 8 g sugar; 8 g protein; 0 g trans fatty acid; 421 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 0 mg iron;