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{Slow Cooker} Butternut Squash Cornbread Stuffing with Sweet Potatoes, Apples and Cranberry
LIFE MADE SWEETER15Ingredients
65Minutes
580Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cornbread (butternut squash, chopped into 1-inch squares, I make the cornbread 2 days ahead of time and leave it on the counter to dry out - or use about 4-5 cups of your favorite cornbread recipe or mix)
- 2 sweet potatoes (peeled and chopped)
- 2 apples (chopped, I used 1 Gala and 1 Granny Smith)
- 1/2 cup frozen cranberries (or fresh)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 onion (finely chopped)
- 2 large eggs (lightly beaten)
- 2 cups low sodium chicken broth (or vegetable broth)
- 1/2 cup apple cider
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried oregano
- 3 Tbsp. unsalted butter (cut into cubes)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium850mg35% |
| Potassium540mg15% |
| Protein13g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber7g28% |
| Sugars15g |
| Vitamin A150% |
| Vitamin C15% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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