Subj : BH&G 2944
To   : All
From : Dave Drum
Date : Mon Jun 07 2021 20:14:00

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.

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