2007 Stuffing from the Slow Cooker

By boandozzy

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.

Originally published as Stuffing from the Slow Cooker in Light&Tasty October/November 2006, p30

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

Preparation

Step 1

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.