Slow Cooker or Instant Pot Stuffing Recipe
Makes 6 servings
2 tablespoons butter
1 medium onion, chopped
3 stalks celery, chopped
2 tablespoons minced garlic
½ cup chopped walnuts or whole pine nuts
3 tablespoons fresh sage, chopped
8 cups stale whole wheat bread cubes (from 10 slices of bread)
2 eggs, beaten
1 ½ cups broth, vegetable, chicken, or turkey
fresh parsley (for garnish)
If using a slow cooker, spray with non-stick spray. In either an Instant Pot or a large saucepan, melt butter on medium -high and saute onion and celery until soft (about 5 minutes). Add garlic, walnuts, and sage and cook for 2-3 minutes stirring to keep the nuts from burning. Remove from heat.
Add bread cubes, eggs, and broth and mix to combine. Cover and slow cook for 4 hours on low until edges crisp up. When ready to serve sprinkle with chopped parsley.
For one serving = 195 calories, 10.1 g fat, 2.8 g saturated fat, 18.1 g carbohydrates, 3 g sugar, 9.1 g protein, 3.6 g fiber, 350 mg sodium, 6 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes