Melissa’s Slow Cooker Stuffing

3/4 stick of light butter
2 cups chopped celery
1 cup chopped onion
2 1/2 teaspoons dried parsley
2 cups fresh mushrooms (sliced)
16 slices 100% whole-wheat bread
cubed
1/2 cup dried cranberries
1 cup chopped apple
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3 cups low-sodium chicken broth
1 egg (beaten)
2 egg whites (beaten)
1 cup water

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

USDA Center for Nutrition Policy and Promotion
Recipe submitted by Melissa, USDA Nutritionist