Enjoy the flavors of Thanksgiving dinner anytime by using your trusty slow cooker to make this delicious casserole. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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

265 calories; 4.9 g total fat; 44 mg cholesterol; 496 mg sodium. 34.6 g carbohydrates; 19.2 g protein; Full Nutrition