Name: Slow Cooker Stuffing
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 loaf whole grain rustic bread (or sourdough bread, 16-18 ounce loaf), cut into 1-inch cubes (about 10 cups); 1 cup roughly chopped pecans (or walnuts, or almonds); 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 2 medium yellow onions, diced; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; 4 large stalks celery, diced; ¼ cup finely chopped fresh sage leaves; 6 sprigs thyme, leaves stripped off; 1 crisp apple, diced; 1 cup reduced-sugar dried cranberries; 2 large eggs, lightly beaten; 3 cups reduced-sodium turkey broth (or chicken broth); Fresh parsley (optional for serving)

Description

A delicious and hearty stuffing made with whole grain rustic bread, nuts, and spices, perfect for holiday gatherings.

Ingredients

Scale

1 loaf whole grain rustic bread (or sourdough bread, 16–18 ounce loaf), cut into 1-inch cubes (about 10 cups)
1 cup roughly chopped pecans (or walnuts, or almonds)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium yellow onions, diced
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 large stalks celery, diced
¼ cup finely chopped fresh sage leaves
6 sprigs thyme, leaves stripped off
1 crisp apple, diced
1 cup reduced-sugar dried cranberries
2 large eggs, lightly beaten
3 cups reduced-sodium turkey broth (or chicken broth)
Fresh parsley (optional for serving)

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Instructions

Lightly coat a 6- or 7-quart slow cooker with nonstick spray.
Position oven racks in the upper and lower thirds of your oven and preheat to 350 degrees F.
Spread the bread cubes in a single layer on two large, rimmed baking sheets.
Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top.
Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes.
Remove from the oven and place immediately in the prepared slow cooker.
Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium.
Once the oil is hot and the butter is melted, add the onions, salt, and pepper; cook until the onions begin to soften, about 5 minutes.
Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
Stir in the sage and thyme and let cook for 1 additional minute.
Add to the slow cooker with the bread cubes.
Add the diced apple and cranberries to the slow cooker, then gently stir to evenly distribute.
In a separate bowl, whisk the eggs and broth until well combined, then pour over the bread-cube mixture and fold gently to combine.
Let the mixture sit for a few minutes, then fold again so that the bread is evenly moistened.
Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker, letting it hang over the sides to absorb moisture.
Cover and cook on low for 3 to 4 hours, until lightly crisped around the edges and set in the center.
If desired, sprinkle with fresh parsley and serve warm.

Notes

This stuffing can be made ahead and stored in the refrigerator before cooking.
Feel free to customize the nuts and spices to your preference.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Side Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 8g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg