Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Switch up your traditional stuffing recipe by using pumpernickle and rye bread. Cherries, pears, and Granny Smith apples add sweet flair.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
10 mins
4 hrs
4 hrs 30 mins
18 to 20 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Spread pumpernickel and rye bread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until bread is dry and lightly toasted, stirring twice; cool.

  • Lightly coat a 5- to 6-quart slow cooker with cooking spray; set aside. In a large skillet heat butter over medium-high heat until melted. Add onions and celery; cook about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more.

  • In a large bowl combine eggs and broth. Stir in onion mixture, dried cherries, pear, apple, parsley, sage, and pepper. Fold in bread cubes until moistened. Transfer bread mixture to the prepared cooker.

  • Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours.

Nutrition Facts

160 calories; fat 4g; cholesterol 31mg; saturated fat 2g; carbohydrates 30g; mono fat 1g; insoluble fiber 3g; sugars 13g; protein 4g; vitamin a 534.5IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 292mg; potassium 172mg; calcium 40.4mg; iron 1.1mg.