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44467SC Pumpernickel Cherry Stuffing

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  • Chupa Babi
    Feb 15, 2014
    • 0 Attachment
                            
      * Exported from MasterCook *

                           SC Pumpernickel Cherry Stuffing

      Recipe By     :
      Serving Size  : 19    Preparation Time :0:00
      Categories    : LowFat (Less than 15%)          Veggie

        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
        6               cups  pumpernickel bread -- cut into 3/4-inch cubes
        6               cups  rye bread -- cut into 3/4-inch cubes
           1/4           cup  butter
        2               cups  chopped onions -- (2 large)
        1                cup  chopped celery -- (2 stalks)
        3             cloves  garlic -- minced
        2                     eggs -- lightly beaten
        14 1/2         ounce  broth -- veg or chik'n, (1 can)
        2               cups  dried cherries
        1                cup  chopped pear -- (1 medium)
        1                cup  chopped Granny Smith apple
           1/4           cup  snipped fresh parsley
        1         tablespoon  snipped fresh sage
           1/2      teaspoon  ground black pepper
                              Nonstick cooking spray

      1.  Preheat oven to 350F. Spread pumpernickel and rye bread cubes in two
      15x10x1-inch baking pans. Bake for 10 to 15 minutes or until bread is dry
      and lightly toasted. Remove from oven; cool completely.

      2.  In a large skillet melt butter over medium-high heat. Add onions and
      celery; cook and stir about 5 minutes or until tender. Add garlic; cook
      and stir for 1 minute more.

      3.  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.

      4.  Lightly coat the inside of a 5- to 6-quart slow cooker with cooking
      spray. Transfer bread mixture to the prepared cooker.

      5.  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.

      Number of Servings: 18 to 20
      Prep: 20 minutes Bake: 10 minutes at 350°F
      Slow Cook: 4 to 6 hours (low) or 2 1/2 to 3 hours (high) 

      Nutrition facts per serving: 160 cal., 4 g total fat (2 g sat. fat), 31 mg
      chol., 292 mg sodium, 30 g carb., 3 g dietary fiber, 13 g sugar, 4 g
      protein.

      Source:
        "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
        for all seasons"
      S(Formatted by Chupa Babi):
        "Feb 2014"
                                          - - - - - - - - - - - - - - - - - - - 

      Per Serving (excluding unknown items): 478 Calories; 8g Fat (14.9%
      calories from fat); 14g Protein; 88g Carbohydrate; 11g Dietary Fiber; 29mg
      Cholesterol; 1035mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat;
      1/2 Vegetable; 1 Fruit; 1 1/2 Fat.

      NOTES : Cooker: 5 to 6 qt
              Time: LOW 4-6 hrs, or HIGH 2 1/2 to 3 hrs

      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4410 26658 0 1598 0 0