Recipe: Cranberry Apple Stuffing with Variations (crock pot)

SLOW COOKER CRANBERRY APPLE STUFFING

"Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side."



1/4 cup (1/2 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium apples, cored and chopped*
1 cup dried cranberries
2 cups Kitchen Basics Original Chicken Stock**
2 teaspoons McCormick Rubbed Sage
2 teaspoons McCormick Parsley Flakes
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Coarse Ground Black Pepper
8 cups cubed day-old Italian or French bread***

Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.

Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.

Cook 3 hours on LOW or until desired texture.

TEST KITCHEN TIPS:
*For best results, use crisp sweet-tart red apples, such as Empire, Baldwin or Honeycrisp.
**For moister stuffing, increase chicken stock to 3 cups.
***For drier stuffing, allow bread cubes to air-dry overnight.

OPTIONAL INGREDIENTS:
- Cook 1/2 pound crumbled sausage with the celery and onion.
- Add 1/2 cup chopped pecans when adding the apples and cranberries.

Makes 15 servings
Source: McCormick