Slow Cooker Pumpkin Whole Wheat Stuffing

Ingredients

• 30 tbsp Olive oil
• 480 g Celery
• 240 g Onion
• 240 g Fresh mushrooms
• 240 g Pumpkin purée
• 16 oz 100% whole wheat bread
• 120 g Dried cranberries
• 240 g Apple
• 10 cup Dried parsley
• 7.5 tbsp Dried sage
• 5 tbsp Dried thyme
• 5 tbsp Garlic powder
• 2.5 tsp Freshly ground black pepper
• 720 ml Low-sodium chicken broth
• 1 piece(s) Whole egg
• 2 piece(s) Egg whites

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, celery, mushrooms, and dried parsley, and sauté until the vegetables soften.
2. In a large bowl, mix whole wheat bread cubes, dried cranberries, and diced apple until evenly combined.
3. Gently fold the sautéed vegetables into the bread mixture. Add pumpkin purée, then season with dried sage, dried thyme, garlic powder, and freshly ground black pepper.
4. Pour in enough low-sodium chicken broth to moisten the ingredients without making them soggy, then stir in beaten whole eggs and egg whites.
5. Transfer the mixture to a slow cooker and cover with the lid.
6. Cook on high until set and lightly golden, then switch to low and continue cooking until golden and tender.

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