Slow Cooker Butternut Squash and Sage Stuffing
- Total Time
Sure, you can make stuffing (AKA dressing) in the slow cooker. Here’s a luxurious version for turkey or ham, stocked with plenty of vegetables and enough sage and cranberries to give it that holiday feeling.
unsalted butter1 Tbsp
uncooked butternut squash2 cup(s), diced
uncooked onion(s)1 ½ cup(s), chopped
uncooked celery1 cup(s), thinly sliced
sourdough bread10 oz, cut into 1-inch pieces
dried cranberries½ cup(s), chopped
fresh sage1 Tbsp, leaves, minced
rosemary1 tsp, fresh, chopped
table salt½ tsp
black pepper½ tsp, freshly ground
fat-free reduced sodium chicken broth1 ¼ cup(s)
egg(s)2 large, at room temperature
cooking spray2 spray(s)
- 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.