Slow Cooker Stuffing with Apples
Try this Slow Cooker Stuffing with Apples recipe, or contribute your own.
Try this Slow Cooker Stuffing with Apples recipe, or contribute your own.
- 1/4 teaspoon black pepper
- 2 large eggs lightly beaten
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 large stalks celery diced
- 1 (16- to 18-ounce) loaf whole grain rustic or sourd cut into 1-inch cubes (about 10 cups)
- 1 cup roughly chopped pecans walnuts, or almonds (pecans are my favorite for stuffing)
- 2 medium yellow onions diced
- 1/4 cup finely chopped fresh sage leaves
- 6 sprigs thyme leaves stripped off (discard the toug
- 1 crisp apple such as granny smith honeycrisp, fuji, or pink lady (i left the peels on, but you can peel if you prefer), medium diced
- 1 cup reduced-sugar dried cranberries
- 3 cups reduced-sodium turkey or chicken broth
- fresh parsley optional for serving
- Carbohydrate 1.88014416666667 g
- Cholesterol 91.3741666666667 mg
- Fat 4.19080666894911 g
- Fiber 0.313875008742015 g
- Protein 2.8544375 g
- Saturated Fat 1.42176633364849 g
- Serving Size 1 1 servings, about 14 cups total (42g)
- Sodium 131.060466666712 mg
- Sugar 1.56626915792465 g
- Trans Fat 0.452869666728474 g
- Calories 56 calories
Step-by-step
- Lightly coat a 6- or 7-quart slow cooker with nonstick spray.
- Position oven racks in the upper and lower thirds of your oven and preheat your oven to 350 degrees F.
- Spread the bread cubes in a single layer on two large, rimmed baking sheets.
- Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top.
- Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes. Watch the nuts very carefully towards the end so that they do not burn.
- Remove from the oven and place immediately in the prepared slow cooker.
- Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium.
- Once the oil is hot and the butter is melted, add the onions, salt, and pepper.
- Cook until the onions begin to soften, about 5 minutes.
- Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
- Stir in the sage and thyme and let cook 1 additional minute.
- Add to the slow cooker with the bread cubes.
- Add the diced apple and cranberries to the slow cooker, then with a large spoon, very gently stir to evenly distribute.
- In a separate bowl, whisk the eggs and broth until well combined.
- Pour over the bread-cube mixture, then fold gently to combine.
- Let the mixture sit a few minutes, then fold again so that the bread is evenly moistened.
- Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker so that you have overhang on all sides. This will help absorb moisture.
- Cover, letting the paper towel poke out the sides of the lid, and cook on low for 3 to 4 hours, until lightly crisp around the edges and set in the center.
- If desired, sprinkle with fresh parsley.
- Serve warm.
My Favorite Fall Comfort Food: Slow Cooker Stuffing with Apples
As the leaves turn vibrant hues of red and gold, and a crispness settles in the air, my thoughts inevitably drift to the warm, comforting aromas of autumn. And nothing embodies that feeling for me quite like a perfectly prepared stuffing. This year, I've elevated my traditional stuffing recipe with a slow cooker twist, resulting in a dish that’s incredibly moist, flavorful, and surprisingly easy to make. Forget the frantic oven-side juggling – this slow cooker stuffing allows me to spend more time with family and less time hovering over a hot stove.
I've always loved the process of making stuffing. The rhythmic chopping of vegetables, the fragrant blend of herbs and spices filling the kitchen, the anticipation of that first warm, savory bite – it's a sensory experience I cherish. But let's be honest, Thanksgiving prep can be overwhelming. Between the turkey, the mashed potatoes, the gravy, and all the other delicious side dishes, finding time for a perfectly browned stuffing can sometimes feel like a Herculean task. That's why I’ve embraced the slow cooker as my new Thanksgiving best friend. It's a game-changer!
The Magic of Slow Cooking: The slow cooker gently cooks the stuffing, allowing the flavors to meld beautifully and the bread to absorb the delicious broth without becoming soggy. This method produces an incredibly moist and flavorful stuffing, consistently perfect every time. The beauty of this approach lies in its hands-off nature. I can simply prep the ingredients in the morning, toss them into the slow cooker, and then let it work its magic throughout the day. This frees me up to focus on other aspects of the meal preparation, allowing me to enjoy the process rather than feeling stressed.
Why Apples? The addition of apples is what takes this stuffing to the next level. I love the sweetness and tartness they bring, perfectly balancing the savory flavors of the herbs and spices. Granny Smith, Honeycrisp, Fuji, or Pink Lady apples all work wonderfully. Feel free to experiment with your favorite variety! The slight tartness from the apples cuts through the richness of the dish, adding a delightful complexity.
Ingredient Spotlight:
Beyond Thanksgiving: While this Slow Cooker Stuffing with Apples is perfect for Thanksgiving, it's a versatile recipe that can be enjoyed year-round. Serve it as a side dish with roasted chicken, turkey, pork, or even as a filling for a hearty vegetarian meal. The flavors are so delightful that it doesn’t have to be limited to just holiday celebrations.
This recipe isn’t just about the delicious food; it’s about the memories it creates, the joy of sharing a meal with loved ones, and the warm feeling of coming together in the heart of autumn. So, gather your ingredients, put on some cozy music, and let the magic of the slow cooker work its wonders. Happy cooking!
