Stuffing from the Slow Cooker Recipe

Stuffing from the Slow Cooker Recipe photo by Taste of Home

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If you're hosting a big Thanksgiving dinner this year, add this simple, slow-cooked stuffing to your menu to ease entertaining. This recipe comes in handy when you run out of oven space at large family gatherings. I use it often. —Mrs. Donald Seiler, Macon, Mississippi

This recipe is:

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Diabetic Friendly

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Stuffing from the Slow Cooker Recipe

Prep: 30 min. Cook: 3 hours

Yield: 12 Servings

30 180 210

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/2 cup egg substitute

Directions

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings.

Nutritional Facts 2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Stuffing from the Slow Cooker in Light & Tasty October/November 2006, p30

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Reviewed on Jul. 05, 2011 by Margecancook

This is very good and very easy. I have always used torn pieces of toast instead of day old bread cubes and it worked perfect in this recipe. I did not use sage, but that is only a matter of preference.

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