MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crock Pot Pumpernickel-Cherry Stuffing
Categories: Breads, Fruits, Stuffing, Vegetables, Herbs
Yield: 19 Servings

6 c Pumpernickel bread; 3/4"
- cubes;
6 c Rye bread cubes; 3/4"
Cooking spray
1/4 c Butter
2 c Chopped onions
1 c Chopped celery
3 cl Garlic; minced
2 lg Eggs; lightly beaten
14 1/2 oz Can chicken broth
2 c Dried cherries
1 c Chopped pear
1 c Chopped Granny Smith apple
1/4 c Snipped fresh Italian
- (flat-leaf) parsley
1 tb Snipped fresh sage
1/2 ts Ground black pepper

Set oven @ 350ºF/177ºC.

Spread pumpernickel and rye bread cubes in two 15" x 10" x
1" baking pans. Bake for 10 to 15 minutes or until bread
is dry and lightly toasted, stirring twice; cool.

Lightly coat a 5 to 6 quart slow cooker with cooking
spray; set aside. In a large skillet heat butter over
medium-high heat until melted. Add onions and celery; cook
about 5 minutes or until tender, stirring occasionally.
Add garlic; cook and stir for 1 minute more.

In a large bowl combine eggs and broth. Stir in onion
mixture, dried cherries, pear, apple, parsley, sage, and
pepper. Fold in bread cubes until moistened. Transfer
bread mixture to the prepared cooker.

Cover and cook on low-heat setting for 4 to 6 hours or on
high-heat setting for 2 1/2 to 3 hours. Serve immediately
or keep warm, covered, on warm- or low-heat setting for up
to 2 hours.

Yields: 18 to 20 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... We're off to see the Wizard, he's sure to have the answer.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)