Slow Cooker Chestnut-Bacon Stuffing

No need to roast chestnuts by an open fire, just toss them in your slow cooker with other Thanksgiving stuffing ingredients for a slow cooker stuffing recipe perfect for the holidays.

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  • Makes: 10 servings
  • Serving Size: 1 cup
  • Makes: 10 cups
  • Prep: 25 mins
  • Slow Cook: 3 hrs 30 mins to 4 hrs (low)

Slow Cooker Chestnut-Bacon Stuffing

Directions

  1. Lightly coat a 5- to 6-qt. slow cooker with cooking spray. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Crumble bacon; set aside.
  2. Add butter to reserved drippings; heat over medium heat. Add mushrooms, leeks, and celery; cook 8 minutes or until tender and liquid is evaporated, stirring frequently. Stir in thyme, fennel seeds, and pepper; cook 1 minute more.
  3. In an extra-large bowl combine bread cubes, chestnuts, bacon, and mushroom mixture. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.
  4. Cover and cook on low 3 1/2 to 4 hours or until heated through.

From the Test Kitchen

*

To make dried bread cubes, preheat oven to 300 degrees F. Cut fresh bread slices into 1-inch cubes. Spread bread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.

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Nutrition Facts (Slow Cooker Chestnut-Bacon Stuffing)

  • Per serving:
  • 280 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 29 mg chol. ,
  • 518 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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