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!
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 serving
162
칼로리
7g
단백질
24g
탄수화물
5g
지방
3g
식이섬유
7g
당류
224mg
나트륨
포화지방 2 g · 콜레스테롤 18 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion Recipe submitted by Melissa, USDA Nutritionist
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