Do you say stuffing or dressing? For me stuffing means exactly what the word says. Something that has been stuffed into something and dressing is something baked in a pan or slow cooker. I grew up on OLD FASHIONED CORN BREAD DRESSING. My family didn’t eat turkey so my grandma would bake chicken in with the dressing. I decided to change things up a bit with this Slow Cooker Fruit and Pecan Dressing.
This dressing is completely different from the cornbread dressing I grew up eating. Different, but still VERY tasty. I added sour dough bread, apples, dried apricots and pecans and let the slow cooker do the baking.
I know when I am preparing a big meal I never have enough oven space so being able to prepare one dish in my slow cooker is awesome!
- 6 tablespoons butter
- 1 cup (3 medium) leeks, sliced
- 1 cup onion, chopped
- 2 cups (about 3) apples, cored, peeled and chopped
- 1 cup pecans, chopped
- 3/4 cup dried apricots, chopped
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 cups dry 2-inch sour dough bread
- 1 3/4 to 2 cups chicken broth
- In a medium skillet melt butter, add the leeks and onion, cook until tender (about 5 minutes).
- Stir in the apples, pecans, apricots, poultry seasoning, salt and pepper.
- Cook another 5 minutes.
- Occasionally stir.
- In a very large bowl add the onion mixture to the bread.
- Stir just enough to combine.
- Drizzle in enough of the broth to moisten.
WARNING - only add enough of the chicken broth to barely moisten the dressing. Remember the juice from the apples will add to the moisture.
- Transfer mixture to a 5 to 6 quart slow cooker.
- Cover and cook on low setting for 3 1/2 to 4 hours or until a knife inserted into the center comes out clean and a thermometer inserted in the center registers 165 degrees.
- If desired sprinkle with fresh parsley.
This recipe is from Lady Behind The Curtain
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