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.
INGREDIENTS 15 SERVINGS
- 1/4 cup (60 milliliter) butter
- 2 cups (500 milliliter) chopped celery
- 1 cup (250 milliliter) chopped onion
- 2 medium apples , cored and chopped
- 1 cup (250 milliliter) dried cranberries
- 2 cups (500 milliliter) Chicken Stock
- 2 teaspoon (10 milliliter) Organic Sage Rubbed
- 2 teaspoon (10 milliliter) Parsley Flakes
- 1 teaspoon (5 milliliter) Garlic Salt
- 1/2 teaspoon (2 miligram) Black Pepper Coarse Grind
- 8 cups (2 liters) cubed, day-old, Italian or French bread
- 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.
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.