Slow Cooker Cranberry Apple Stuffing recipe

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Ingredients

¼ cup butter
2 cups chopped celery
1 cup chopped onion
2 medium apples, cored and chopped
1 cup dried cranberries
2 cups Kitchen Basics® Original Chicken Stock
2 teaspoons McCormick® Sage, Rubbed
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
½ teaspoon McCormick® Black Pepper, Coarse Grind
8 cups cubed day-old Italian or French bread

Nutrition Info

121.5 calories
carbohydrate: 20.2 g
cholesterol: 8.1 mg
fat: 3.8 g
fiber: 1.8 g
protein: 2.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 330 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in large skillet on medium heat. Add celery and onion, cook and stir 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.

Recipe Yield

15 servings

Recipe Note

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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