Slow Cooker Stuffing

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

A rustic stuffing that makes a big batch for the family to dig into, perfectly textured with sweet bits of squash and red pepper. Best of all, it saves valuable space in the oven - but keep in mind that this recipe cannot be easily doubled.

Ingredients

• 2 tbsp. (30 ml) butter (or hard margarine)
• 2 tbsp. (30ml) cooking oil
• 2 cups (500 ml) diced butternut squash
• 1 1/2 cups (375 ml) chopped onion
• 1 1/2 cups (375 ml) sliced celery
• 1 cup (250 ml) diced red pepper
• 1/2 tsp. (2 ml) dried marjoram
• 1/2 tsp. (2 ml) dried sage
• 1/2 tsp. (2 ml) poultry seasoning
• 1/4 tsp. (1 ml) pepper
• 6 cups (1.5 l) unseasoned croutons
• 4 1/4 oz. (120 g) box of chicken stovetop stuffing mix
• 1 3/4 cups (425 ml) prepared chicken broth

Directions

1. Heat butter and cooking oil in large frying pan on medium until butter is melted.
2. Add next 9 ingredients.
3. Cook for about 10 minutes, stirring often, until squash is tender-crisp.
4. Remove from heat.
5. Combine croutons and stuffing mix in large bowl.
6. Drizzle with broth.
7. Toss until coated.
8. Add squash mixture.
9. Toss.
10. Transfer to well-greased 4 to 5 quart (4 to 5 l) slow cooker.
11. Cook, covered, on Low for about 3 hours or on High for about 1 1/2 hours until internal temperature reaches 165°F (74°C).

Makes about 10 cups (2.5 l)