• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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; 4 g total fat; 2 g saturated fat; 1 g monounsaturated fat; 31 mg cholesterol; 292 mg sodium. 172 mg potassium; 30 g carbohydrates; 3 g fiber; 13 g sugar; 4 g protein; 534 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0