Slow Cooker Swiss Chard and Sausage Stuffing
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.Advertisement
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.