• 2 Ratings

Keep your oven free for the turkey with this slow cooker thanksgiving stuffing recipe. Swiss chard makes a unique twist to typical stuffing recipes.




  • Lightly coat a 5- to 6-qt. slow cooker with cooking spray. In a large skillet cook sausage, onion, celery, carrot, and garlic over medium heat until sausage is browned and vegetables are tender. Add Swiss chard; cook just until wilted, stirring occasionally. Drain off fat.

  • In an extra-large bowl combine bread cubes and sausage mixture. Drizzle with melted butter. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.

  • Cover and cook on low 3 1/2 to 4 hours or until heated through, stirring once halfway through.


To make dried bread cubes, preheat oven to 300°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.

Nutrition Facts

332 calories, (10 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 53 mg cholesterol, 721 mg sodium, 23 g carbohydrates, 2 g fiber, 1 g sugar, 11 g protein.


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