Slow cooker butternut squash and sage stuffing
Uncooked butternut squash
2 cup(s), diced
1½ cup(s), chopped
1 cup(s), thinly sliced
10 oz, cut into 1-inch pieces
½ cup(s), chopped
1 Tbsp, leaves, minced
1 tsp, fresh, chopped
½ tsp, freshly ground
Fat-free reduced sodium chicken broth
2 large egg(s), at room temperature
- Melt butter in a large skillet set over medium heat. Add squash, onion and celery; cook, stirring often, until onion softens, 5 minutes.
- Scrape vegetable mixture into a large bowl; add bread, cranberries, sage, rosemary, salt and pepper and stir well.
- Whisk broth and eggs in a small bowl until smooth; pour over bread mixture and toss well until liquid has been absorbed.
- 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.
- Serving size: 2/3 cup.