side dishes

Slow Cooker Cranberry Apple Stuffing

Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side.
20 min
PREP TIME
3h
COOK TIME
136
CALORIES
11
INGREDIENTS
15
Servings

INGREDIENTS

  • 1/4 cup (60 ml) butter
  • 2 cups (500 ml) chopped celery
  • 1 cup (250 ml) chopped onion
  • 2 medium apples cored and chopped
  • 1 cup (250 ml) dried cranberries
  • 2 cups (500 ml) Chicken Stock
  • 2 tsp (10 ml) Organic Sage Rubbed
  • 2 tsp (10 ml) Parsley Flakes
  • 1 tsp (5 ml) Garlic Salt
  • 1/2 tsp (2 mg) Black Pepper Coarse Grind
  • 8 cups (2 l) cubed, day-old, Italian or French bread

Preparation

  • 1 Melt butter in large skillet on medium heat. Add celery and onion; cook and stir for 5 minutes or until softened. Stir in apples and cranberries.
  • 2 Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
  • 3 Cook 3 hours on LOW or until desired texture.
  • 4 Test Kitchen Tips:
    • For best results, use crisp sweet-tart red apples, such as Empire, Baldwin or Honeycrisp.
    • For moister stuffing, increase chicken stock to 3 cups.
    • For drier stuffing, allow bread cubes to air-dry overnight.
    • Use vegetable stock instead of chicken stock to make this side vegetarian friendly.
    • Have leftovers, or want to make this recipe ahead? Prepare as directed and cool completely. Store in small airtight containers in freezer up to 1 month. When ready to serve, make sure stuffing is heated through to a temperature of 165°F/74°C.

NUTRITION INFORMATION

(per Serving)

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