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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
3 hrs 15 mins

Nutrition Profile:



Ingredient Checklist


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.

  • 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

1 cup
265 calories; protein 19.2g; carbohydrates 34.6g; dietary fiber 3g; sugars 6.5g; fat 4.9g; saturated fat 2.3g; cholesterol 44.4mg; vitamin a iu 2777.8IU; vitamin c 2.2mg; folate 9.7mcg; calcium 58.2mg; iron 2.4mg; magnesium 6.1mg; potassium 111.5mg; sodium 496.5mg.