Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

30 mins
3 hrs 30 mins
3 hrs 60 mins
10 (1-cup) servings


Ingredient Checklist


Instructions Checklist
  • In a large skillet melt butter over medium heat. Add carrot, chestnuts, and onion; cook 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in basil and pepper.

  • Line a 6-quart slow cooker with a disposable slow cooker liner. Place bread cubes and, if desired, ham in prepared cooker. Add vegetable mixture. Drizzle with enough broth and grape juice to moisten, tossing lightly.

  • Cover and cook on low for 3 1/2 to 4 hours. If desired, gently stir in macadamia nuts. If needed, stir in enough additional warmed broth to reach desired consistency.


To make dry bread cubes, cut fresh bread into 1/2-inch cubes. (18 to 21 bread slices will yield 12 cups cubes). Preheat oven to 300°F. Spread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.