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 loved it and I hope yours will too!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
162
Calories
7g
Protein
24g
Carbs
5g
Fat
3g
Fiber
7g
Sugar
224mg
Sodium
Saturated Fat 2 g · Cholesterol 18 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
stick of light butter
3/4
chopped celery
2 cups
chopped onion
1 cup
dried parsley
2 1/2 teaspoons
fresh mushrooms, sliced
2 cups
100% whole-wheat bread, cubed
16 slices
dried cranberries
1/2 cup
chopped apple
1 cup
poultry seasoning
1 teaspoon
dried sage
1 1/2 teaspoons
dried thyme
1 teaspoon
garlic powder
1 teaspoon
ground black pepper
1/2 teaspoon
low-sodium chicken broth
3 cups
egg, beaten
1
egg whites, beaten
2
water
1 cup
Instructions
- 1
Melt butter in a large pan over medium heat. Add onion, celery, mushrooms, and parsley to pan. Stir often until veggies are tender.
- 2
Combine bread cubes, cranberries, and apple in a large bowl. Pour veggies over bread cubes and mix gently.
- 3
Season with poultry seasoning, sage, thyme, garlic powder, and pepper. Pour in broth (just enough to moisten) and gently mix in eggs.
- 4
Transfer mixture to slow cooker and cover.
- 5
Set slow cooker to High for 45 minutes; then reduce heat to Low and cook for 4 to 8 hours.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion Recipe submitted by Melissa, USDA Nutritionist
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