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Serve this unexpected sweet and savory stuffing alongside your holiday turkey or roast.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line a 3-1/2 or 4-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. In a small saucepan heat apple juice until boiling. Stir in dried fruit bits. Remove from heat; cover and let stand until needed.

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  • Meanwhile, in a medium saucepan cook celery and onion in hot butter over medium heat until tender but not brown; remove from heat. Stir in parsley, sage, thyme, marjoram, salt, and pepper.

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  • Place dry bread cubes in a large bowl. Add undrained fruit, the vegetable mixture, and pecans. Drizzle with enough of the broth to moisten, tossing lightly. Transfer stuffing mixture to prepared cooker.

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  • Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours. Makes 10 to 12 servings.

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To prepare the 10 cups dry bread cubes, cut 14 to 16 slices of bread into 1/2-inch cubes and spread in a large roasting pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice. Or let bread stand, loosely covered, at room temperature for 8 to 12 hours.

Nutrition Facts

279 calories; 15 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 27 mg cholesterol; 528 mg sodium. 271 mg potassium; 33 g carbohydrates; 2 g fiber; 3 g sugar; 4 g protein; 0 RE vitamin a; 437 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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