Recipe: Crock Pot Stuffing With Apples

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 (discard the tough stems)
1 crisp apple (such as Granny Smith, Honeycrisp, Fuji, or Pink Lady), medium diced
1 cup reduced-sugar dried cranberries
2 large eggs, lightly beaten
3 cups reduced-sodium turkey broth or chicken broth
optional Fresh parsley for serving

Preheat the oven to 350°F and lightly coat a slow cooker with nonstick spray.
Spread the bread cubes on baking sheets and bake for 12 minutes, then stir in the nuts and bake for an additional 5 to 8 minutes until toasted.
Sauté the onions, salt, and pepper in olive oil and butter until softened, then add the celery and cook until soft.
Stir in the herbs and add the mixture to the slow cooker with the bread cubes.
Add the diced apple and cranberries to the slow cooker, then gently stir.
Whisk the eggs and broth together, pour over the mixture, and fold gently to combine.
Cover the slow cooker with a towel and lid, and cook on LOW for 3 to 4 hours until set.
Serve warm, optionally garnished with fresh parsley.

Servings

Calories

221

Total fat

11g

Total carbohydrates

27g

Total protein

Sodium

20mg

Cholesterol

34mg