Stuffing with Tart Apple

Serves 8 in about 4 hours. Ribs celery goes in first, and mushrooms finishes the pot.

Ingredients

• ½ cup unsalted butter
• 1 large onion, chopped
• 3 ribs celery, chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 2 teaspoons rubbed sage
• 1 teaspoon poultry seasoning
• 2 cups turkey broth (or chicken broth)
• 8 ounces mushrooms, chopped
• 1 12-ounce package stuffing bread cubes (herb seasoned)
• 4 tablespoons fresh parsley, minced
• 1 small tart apple, chopped
• 1 egg

Method

1. Have all of the ingredients prepped and ready to go.
2. Warm a deep (3-inches) frying pan over a lively medium heat. Stir in the butter and melt it.
3. Tip in the onion and celery and cook, while stirring now and then, until vegetables soften.
4. Tip in the salt, pepper, garlic powder, sage, and poultry seasoning. Stir.
5. Tip in the broth and stir in the mushrooms. Continue cooking a few more minutes, until the mushrooms start to soften.
6. Meanwhile, spray the slow cooker crock with cooking spray.
7. Stir in the stuffing cubes, parsley, and apple to a large mixing bowl.
8. Tip in the vegetable-broth mixture into the bowl with the bread cubes. Stir well to combine.
9. Push the stuffing to the side of the bowl, add the egg to the empty area and whisk it. Then stir it into the stuffing mixture.
10. Move the stuffing to the prepared crock and gently even out the top of the stuffing, but don't pack it down in the crock.
11. Put a lid on and cook on Low for 3-4 hours (until center reaches 160° F), stirring once halfway through cook time.
12. Plate hot.

More slow cooker ideas are in the slow cooker collection.