What to Eat Wednesday: Slow Cooker Stuffing

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This stuffing is delicious, diabetic-friendly...and it cooks alone while you make the rest of your Thanksgiving meal!!So Halloween just ended, which means that Thanksgiving is… three weeks away!!!!! Don’t panic, I’ve got you covered, even if you’re trying to figure out how to keep your diabetic meal plans in check over the holidays.

Not only do I have a robust Thanksgiving recipe board on Pinterest, I’m also devoting all our What to Eat Wednesdays from now ‘til Turkey Day on recipes, planning tips and more holiday-survival guidelines. Up first, this sausage and apple stuffing from Eating Well magazine that CAN BE MADE IN THE SLOW COOKER. Can you say game changer? Gobble, Gobble!

Ingredients
 

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cups chopped celery
  • 8 ounces sweet Italian sausage, casing removed and crumbled
  • 1¼ teaspoons poultry seasoning
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 pound stale whole-grain bread, cubed (about 8 cups; see Tip)
  • 1 large Granny Smith apple, peeled and chopped
  • 1 cup low-sodium chicken broth

 

Preparation

  1. Heat oil in a large skillet over medium heat. Add onion and celery; cook, stirring, until soft, about 10 minutes. Add sausage, poultry seasoning, pepper and salt; cook, stirring, until no pink is visible, 6 to 8 minutes more.
  2. Transfer to a 5- to 6-quart slow cooker. Add bread, apple and broth; stir to coat well. Cover and cook on High for 2 hours.
  • Tip: If using fresh bread: Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.
Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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