Melissa’s Slow Cooker Stuffing
My family’s recipes are a sacred tradition, especially our slow cooker stuffing. Rather than take away “unhealthy” ingredients, I wanted to make my version colorful by adding red cranberries and green apples. I also replaced the white bread with 100% whole wheat bread. The end result? My family loved it and I hope yours will too!
- Yield
- 16 Servings
- Serving size
- 1 serving
- Rating
- 3.82 of 5 (238 ratings)
Food groups
- Fruit: 1/4 cups
- Grains: 1 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 3/4 stick of light butter
- 2 cups chopped celery
- 1 cup chopped onion
- 2 1/2 teaspoons dried parsley
- 2 cups fresh mushrooms, sliced
- 16 slices 100% whole-wheat bread, cubed
- 1/2 cup dried cranberries
- 1 cup chopped apple
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 3 cups low-sodium chicken broth
- 1 egg, beaten
- 2 egg whites, beaten
- 1 cup water
Directions
- Melt butter in a large pan over medium heat.
- Add onion, celery, mushrooms, and parsley to pan.
- Stir often until veggies are tender.
- Combine bread cubes, cranberries, and apple in a large bowl.
- Pour veggies over bread cubes and mix gently.
- Season with poultry seasoning, sage, thyme, garlic powder, and pepper.
- Pour in broth (just enough to moisten) and gently mix in eggs.
- Transfer mixture to slow cooker and cover.
- Set slow cooker to High for 45 minutes; then reduce heat to Low and cook for 4 to 8 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 162.01 |
| Total Fat | 4.91 g |
| Saturated Fat | 2.28 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 18.41 mg |
| Carbohydrates | 23.58 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 7.06 g |
| Added Sugars included | 4 g |
| Protein | 6.88 g |
| Calcium | 80 mg |
| Potassium | 245 mg |
| Sodium | 224.3 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 35 mg |
| Phosphorus | 115 mg |
| Selenium | 13 mg |
| Zinc | 1 mg |
| Vitamin A | 34 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 13 mcg |
| Folate | 28 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 26 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion — Recipe submitted by Melissa, USDA Nutritionist
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/melissas-slow-cooker-stuffing. Federal works are public domain in the United States.