Slow Cooker Butternut Squash and Sage Stuffing
4
Points®
Temps total: 4 h 55 min • Préparation: 20 min • Cuisson: 4 h 30 min • Portions: 12 • Difficulté: Facile
Let your slow cooker help you with the holidays this year. Here’s a luxurious stuffing (aka dressing) recipe, ideal for turkey or ham, and stocked with plenty of vegetables and enough sage and cranberries to make the pilgrims jealous.
Ingrédients
Unsalted butter
1 tbsp(s)
Butternut squash
2 cup(s), diced
Onion
1½ cup(s)
Celery
1 cup(s), thinly sliced
Sourdough bread
10 oz, cut into 1-inch pieces
Dried cranberries
½ cup(s), chopped
Fresh sage
1 tbsp(s), leaves, minced
Rosemary
1 tsp(s), fresh, chopped
Table salt
½ tsp(s)
Black pepper
½ tsp(s), freshly ground
Fat-free reduced sodium chicken broth
1¼ cup(s)
Raw egg
2 large, at room temperature
Cooking spray
2 spray(s)
Instructions
1
Melt butter in a large skillet set over medium heat. Add squash, onion and celery; cook, stirring often, until onion softens, 5 minutes.
2
Scrape vegetable mixture into a large bowl; add bread, cranberries, sage, rosemary, salt and pepper and stir well.
3
Whisk broth and eggs in a small bowl until smooth; pour over bread mixture and toss well until liquid has been absorbed.
4
Lightly coat insides of a 4- to 6-quart slow cooker with cooking spray; add bread mixture in an even layer. Lay paper towels across top of slow cooker so they hang over edges, completely covering stuffing but not touching ingredients below; cover and cook on low until set, 4 ½ hours.
5
Serving size: 2/3 cup
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