{Slow Cooker} Butternut Squash Cornbread Stuffing with Sweet Potatoes, Apples and Cranberry
Life Made Sweeter
Life Made Sweeter
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Ingredients

  • 1 butternut squash cornbread , 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 of fresh or frozen cranberries
  • 1/2 cup of dried cranberries
  • 1/2 cup of chopped pecans
  • 1 onion, finely chopped
  • 2 large eggs, lightly beaten
  • 2 cups of low-sodium chicken broth or vegetable broth
  • 1/2 cup of apple cider
  • 1 teaspoon of dried sage
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried oregano
  • 3 tablespoons of unsalted butter, cut into cubes

Instructions

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