Stuffing With Apples, Canadian Bacon, And Toasted Pecans - Crock-Pot Smart-Set Owner's Manual

Stuffing with Apples, Canadian Bacon, and
8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)*
pound Canadian bacon, cut into
1 /
2
1 cup pecans, toasted and roughly chopped
1/2 cup dried cherries (or dried cranberries)
2 cups whole mushrooms, chopped (about 1 cup when chopped)
4 stalks of celery, cut into
2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled, cored and
cut into -inch dices
1 /
2
2 tablespoons olive oil
5 cups chicken stock
2 shallots, peeled and minced
2 cloves garlic, minced
1 tablespoon fresh sage, minced
Salt and pepper
*To make your own bread stuffing using fresh or day-old bread, dice the bread
into 1-inch cubes and heat in a low oven (225ºF) until dried, about 15-20 minutes.
1. Add bread stuffing, apple, cherries, pecans, and sage to stoneware. Toss to
combine.
2. In a large sauté pan, heat olive oil over medium-low heat. Add celery, shallot,
garlic, mushrooms, and bacon. Sauté until softened and lightly browned,
about 4-5 minutes.
3. Deglaze the pan with the chicken stock, using a wooden spoon to lift any
bits from the bottom of the pan.
4. Pour this mixture into the stoneware. Add salt and pepper to taste, and stir
to blend.
5. Cover; cook on HIGH for 3-5 hours, stirring periodically, until bread softens
and stuffing begins to bind.
Serves 10-12
Toasted Pecans
1 /
4
-inch dices
/
1
4
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch dices
E76
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.