|
|
|
McPhersonSentinel - McPherson, KS
  • What's for Dinner: Stuffing from the Slow Cooker

    • email print
      Comment
  • Ingredients
    •  1 cup chopped onion
    •  1 cup chopped celery
    •  1/4 cup butter
    •  6 cups cubed day-old white bread
    •  6 cups cubed day-old whole wheat bread
    •  1 teaspoon salt
    •  1 teaspoon poultry seasoning
    •  1 teaspoon rubbed sage
    •  1/2 teaspoon pepper
    •  1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
    •  1/2 cup egg substitute
    Directions
  • In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  • In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
  • Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.Yield: 12 servings.
  • Nutritional Facts
    2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

        calendar