Slow Cooker Thanksgiving Stuffing
Prep: 15 minutes
Slow Cook: 2 hours • Serves: 12
8 slices Food Club Thick-Cut Bacon, chopped
Food Club Non-Stick Cooking Spray
1 loaf (20 ounces) sliced Fresh Harvest Honey Wheat Bread, cut into 1-inch pieces
2 medium celery ribs, chopped
1 Fresh Harvest Large Egg
1 large Granny Smith apple, halved, cored and chopped
2 cups Food Club Chicken Broth
1/2 cup chopped leeks
1 teaspoon Food Club Dried Oregano
1 teaspoon Food Club Dried Sage
1 teaspoon Food Club Dried Thyme
1/2 teaspoon kosher salt
1/4 teaspoon Food Club Ground Black Pepper
1/2 cup cold Food Club Unsalted Butter, cut into 1/2-inch pieces (1 stick)
1/3 cup roasted salted pepitas
Food Club Non-Stick Cooking Spray
1 loaf (20 ounces) sliced Fresh Harvest Honey Wheat Bread, cut into 1-inch pieces
2 medium celery ribs, chopped
1 Fresh Harvest Large Egg
1 large Granny Smith apple, halved, cored and chopped
2 cups Food Club Chicken Broth
1/2 cup chopped leeks
1 teaspoon Food Club Dried Oregano
1 teaspoon Food Club Dried Sage
1 teaspoon Food Club Dried Thyme
1/2 teaspoon kosher salt
1/4 teaspoon Food Club Ground Black Pepper
1/2 cup cold Food Club Unsalted Butter, cut into 1/2-inch pieces (1 stick)
1/3 cup 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:
253 Calories, 13g Fat (6g Saturated), 40mg Cholesterol, 516mg Sodium,
27g Carbohydrates, 3g Fiber, 5g Sugars, 3g Added Sugars, 8g Protein