Slow Cooker Thanksgiving Stuffing
Prep: 15 minutes
Slow Cook: 2 hours • Serves: 12
8 slices thick-cut bacon, chopped
Nonstick cooking spray
1 loaf (20 ounces) sliced honey wheat bread, cut into 1-inch pieces
2 medium celery ribs, chopped
1 large egg
1 large Granny Smith apple, halved, cored and chopped
2 cups chicken broth
1/2 cup chopped leeks
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup cold unsalted butter, cut into 1/2-inch pieces (1 stick)
1/3cup roasted salted pepitas
Nonstick cooking spray
1 loaf (20 ounces) sliced honey wheat bread, cut into 1-inch pieces
2 medium celery ribs, chopped
1 large egg
1 large Granny Smith apple, halved, cored and chopped
2 cups chicken broth
1/2 cup chopped leeks
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup cold unsalted butter, cut into 1/2-inch pieces (1 stick)
1/3cup roasted salted pepitas
1. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
2. Spray 5- to 6-quart slow cooker with cooking spray. Add bread, celery, egg, apple, broth, leeks, oregano, sage, thyme, salt, pepper and bacon and toss; sprinkle with butter. Cover and cook on high 2 hours or low 4 hours or until top is lightly browned. Makes about 6 cups.
3. Serve stuffing sprinkled with pepitas.
Approximate nutritional values per serving (1/2 cup):
253 Calories, 13g Fat (6g Saturated), 40mg Cholesterol,
516mg Sodium, 27g Carbohydrates, 3g Fiber, 8g Protein