- Stuffing.jpg (39.59 KiB) Viewed 439 times
Preparation time: 30 minutes
Cooking time: 3 hours
Serves: 10
If served as ten portions, provides 178 cals, 11g fat (of which 4g saturates), 3g sugar and 0.6g salt per portion.
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- ¼ cup butter
- 6 cups cubed day-old white bread
- 6 cups cubed day-old whole wheat bread
- 1 tsp salt
- 1 tsp poultry seasoning
- 1 tsp rubbed sage
- ½ tsp pepper
- 1 can (14½oz) reduced-sodium chicken broth or vegetable broth
- 2 large eggs, beaten
Method
1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
3. Transfer to a 3 quart slow cooker coated with cooking spray. Cover and cook on low for 3 - 4 hours or until a thermometer reads 160°C.
¡SHARE TOPIC!