Melissa’s Slow Cooker Stuffing
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 love
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 3/4 stick of light butter
- 470 ml chopped celery
- 240 ml chopped onion
- 12 ml dried parsley
- 470 ml fresh mushrooms (sliced)
- 16 slices 100% whole-wheat bread, cubed
- 120 ml dried cranberries
- 240 ml chopped apple
- 5 ml poultry seasoning
- 7 ml dried sage
- 5 ml dried thyme
- 5 ml garlic powder
- 2 ml ground black pepper
- 710 ml low-sodium chicken broth
- 1 egg (beaten)
- 2 egg whites (beaten)
- 240 ml water
Make it lactose-friendly
- 3/4 stick of light butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (per serving)
| Calories | 150 |
|---|---|
| Protein | 7.0 g |
| Fat | 5.0 g |
| Carbs | 21.0 g |
| Fiber | 3.0 g |
| Sodium | 204 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)