Slow Cooker Stuffing

Ingredients

• 1 tbsp Stick light butter
• 2 cup Chopped celery
• 1 piece(s) Chopped onion
• 2 tbsp Dried parsley
• 2 cup Fresh mushrooms, sliced
• 16 oz Slices 100% whole-wheat bread, cubed
• 2 tbsp Dried cranberries
• 1 piece(s) Chopped apple
• 1 tsp Poultry seasoning
• 1 tsp Dried sage
• 1 tsp Dried thyme
• 1 tsp Garlic powder
• 1/4 tsp Ground black pepper
• 3 cups Low-sodium chicken broth
• 1 piece(s) Egg, beaten
• 2 piece(s) Egg whites, beaten
• 1 cup Water

Instructions

1. Melt butter in a large pan over medium heat. Add onion, celery, mushrooms, and parsley to pan. Stir often until veggies are tender.
2. Combine bread cubes, cranberries, and apple in a large bowl. Pour veggies over bread cubes and mix gently.
3. Season with poultry seasoning, sage, thyme, garlic powder, and pepper. Pour in broth (just enough to moisten) and gently mix in eggs.
4. Transfer mixture to slow cooker and cover.
5. Set slow cooker to High for 45 minutes; then reduce heat to Low and cook for 4 to 8 hours.

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