Cranberry-Walnut Stuffing |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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From the slow cooker. Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, chopped |
1 celery rib, chopped |
1 teaspoon dried thyme |
1 teaspoon ground sage |
2 tablespoons brandy |
8 cups bread cubes (1/2-inch cubes) |
1 cup chopped walnuts |
1/3 cup dried sweetened cranberries |
1/4 cup minced fresh flat-leaf parsley |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2-2 cups vegetable stock |
Directions:
1. Heat oil in a large skillet over medium heat; add in the onion and celery; cover and cook 5 minutes until softened.
2. Add in the thyme and sage, stirring to coat; stir in the brandy; cook for 1 minute.
3. Transfer mixture to a 4-quart slow cooker; add in the bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well.
4. Taste and adjust seasonings, adding a little more stock if the mixture is too dry.
5. Cover and cook on LOW for 3-4 hours; serve hot.
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