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.

20m
Prep time
3h
Cook time
136
Calories
11
Ingredients
15
Servings

What you'll need

Organic Sage Rubbed

Parsley Flakes

Garlic Salt

Black Pepper Coarse Grind

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) Kitchen Basics Original 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

Nutrition information (per Serving)

136Calories
8mgCholesterol
351mgSodium
3gProtein
4gTotal Fat
2gFiber
22gCarbohydrates

Preparation

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.
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.
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.

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