Food

No-Bake Harvest Stuffing

4.0

(1)

We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing--and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.

By

Midwest Living editors

Published on October 20, 2017

Hands On Time:

20 mins

Total Time:

5 hrs 35 mins

Servings:

10

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

½ cup butter
1 ½ cups chopped onion
1 ½ cups chopped celery
4 cloves garlic, minced
¼ cup snipped fresh sage
½ teaspoon salt
¼ teaspoon ground black pepper
12 cups dry multigrain seeded sandwich bread cubes*
¾ cup dried cranberries
1 - 1 ½ cups turkey stock or reduced sodium chicken broth
1 cup chopped toasted walnuts

Directions

In a large skillet, melt butter over medium heat. Add onion, celery and garlic; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat. Stir in sage, salt and pepper.
Place bread cubes and cranberries in a 6-quart slow cooker. Add vegetable mixture; stir to combine. Drizzle with enough broth to moisten; toss lightly. (Bread should not feel dry, but there should be no excess liquid in the cooker.)
Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Before serving, gently stir in toasted walnuts, then transfer to a serving dish.

*For Dry Bread Cubes

Cut fresh bread into 1/2-inch cubes. (You'll need 18 to 21 slices.) Spread cubes in two 15x10-inch baking pans. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, if time permits, just let bread cubes sit out, loosely covered, for 8 to 12 hours.

Nutrition Facts (per serving)

353	Calories
18g	Fat
45g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 353
% Daily Value *
Total Fat 18g	23%
Saturated Fat 6g	30%
Cholesterol 24mg	8%
Sodium 516mg	22%
Total Carbohydrate 45g	16%
Total Sugars 8g
Protein 8g
Vitamin C 3mg	15%
Calcium 33mg	3%
Iron 1mg	3%
Potassium 140mg	3%