If you like moist stuffing, this recipe is for you—and it requires absolutely no oven space.
Choose an apple that holds its shape when cooked, such as Cortland, Braeburn or Crispin.
HANDS-ON TIME
15 minutes
TOTAL TIME
6¼ hours
MAKES
8 servings
INGREDIENTS
- 12 cups cubed day-old bread (see tip, below)
- 1 onion, diced
- 2 ribs celery, diced
- 1 cooking apple, peeled, cored and
diced - 1½ tsp crumbled dried sage
- 1 tsp crumbled dried thyme
- ¼ tsp each salt and pepper
- ½ cup sodium-reduced chicken broth
- 2 tbsp unsalted butter, melted
PREPARATION
- In large bowl, toss together bread, onion, celery, apple, sage, thyme,
salt and pepper. - Drizzle with broth and butter; toss to moisten.
- Transfer to slow cooker.
- Cover and cook on low, stirring once, until vegetables are tender,
about 6 hours.
NUTRITIONAL INFORMATION, PER SERVING: about 174 cal, 5 g pro, 5 g total fat (2 g
sat. fat), 29 g carb, 2 g fibre, 8 mg chol, 385 mg sodium, 124 mg potassium. % RDI:
6% calcium, 13% iron, 3% vit A, 3% vit C, 23% folate.
TIP FROM THE TEST KITCHEN
Be sure to use day-old bread that is firm
(but not dry like croutons) instead of fresh
bread. It will mean the difference between
a moist or soggy stuffing.
