Slow cooker butternut squash and sage stuffing
4
Points®
Total time: 4 hr 55 min • Prep: 20 min • Cook: 4 hr 30 min • Serves: 12 • Difficulty: Easy
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. Paper towels layered over, but not on, the top of the ingredients, catch drips that condense on the lid and absorb excess moisture that can fall down on the top of the stuffing and turn it soggy. Don’t remove the crusts from the bread: they give the dressing more texture and flavor after long-cooking.The dish can stay on the keep-warm setting for 30 minutes before serving.
Ingredients
Unsalted butter
1 Tbsp
Raw butternut squash
2 cup(s)
Uncooked onion(s)
1.5 cup(s), chopped
Celery
1 cup(s), chopped
Sourdough bread
10 oz
Dried cranberries
0.5 cup(s)
Fresh sage
1 Tbsp
Rosemary
1 tsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Fat-free reduced sodium chicken broth
1.25 cup(s)
Egg
2 large egg(s)
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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