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.
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.
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Ingredients
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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