Cranberry Walnut Stuffing

Prep Time:

30 minutes

Cook Time

3-4 hours

Serving Size

1/2 cup

Serves

18-20

Ingredients

2 tablespoons olive oil

1 medium yellow onion, chopped

2 celery ribs, diced

1 tsp dried thyme

1 tsp ground sage

1/2 loaf whole wheat bread, chopped into ½ inch cubes

1 cup chopped walnuts

1/3 cup dried sweetened cranberries

2 cups tart apple, chopped into ½ inch cubes

1 sweet potato, chopped into ½ inch cubes

¼ teaspoon black pepper

¼ cup minced fresh flat-leaf parsley

1 ½ - 2 cups chicken stock

Heat oil in large skillet over medium heat; add in the onion, celery, and sweet potato; cover and cook 5 minutes until softened. If mixture seems dry, add 1-2 tablespoons of chicken stock
Add in the thyme and sage, stirring to coat; cook for 1 minute.
Transfer mixture to a 4-quart slow cooker; add in the bread cubes, walnuts, cranberries, parsley, and pepper; stir in 1 ½ cups chicken stock.
Taste and adjust seasonings, adding a little more stock if the mixture is too dry and cover and cook on LOW for 3-4 hours.
Optional: Garnish with freshly chopped parsley.
Optional: Roast the sweet potatoes at 400ºF with a little bit of olive oil and salt and pepper to taste and add to the stuffing mixture at the end of cooking.

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