Enjoy the flavors of Thanksgiving dinner anytime by using your trusty slow cooker to make this delicious casserole.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spread ciabatta pieces in a single layer on a large baking pan. Bake for 20 to 22 minutes or until completely dried. Let cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.

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  • Using your fingers, rub 1/2 teaspoon of the Italian seasoning onto the turkey. In a large nonstick skillet, melt butter over medium-high heat. Add turkey and cook just until browned on the outside, about 5 minutes. Remove from heat.

  • In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, 1/2 teaspoon Italian seasoning, salt, and black pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon mixture into the prepared crockery liner.

  • Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 2 1/2 to 3 hours or until turkey is no longer pink and stuffing is heated through. Serve directly from crockery liner.

Nutrition Facts

264.7 calories; protein 19.2g 38% DV; carbohydrates 34.6g 11% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 6.5g; fat 4.9g 8% DV; saturated fat 2.3g 11% DV; cholesterol 44.4mg 15% DV; vitamin a iu 2777.8IU 56% DV; vitamin c 2.2mg 4% DV; folate 9.7mcg 2% DV; calcium 58.2mg 6% DV; iron 2.4mg 14% DV; magnesium 6.1mg 2% DV; potassium 111.5mg 3% DV; sodium 496.5mg 20% DV.