5 cups dried seasoned bread cubes
¼ cup instant stuffing mix
1 cup sliced fresh mushrooms
½ cup chopped onion
½ cup chopped celery
2 cans of diced water chestnuts
2 apples, peeled, cored and chopped (about 1” pieces)
¼ cup extra virgin olive oil
1tsp poultry seasoning
½ tsp salt
¼ tsp dried sage
2 apples, peeled, cored and diced
¼ tsp black pepper
1(12oz) jar turkey gravy
1(10.75oz) can cream of mushroom soup
½ (16oz) jellied cranberry sauce
4 skinless boneless chicken breasts, cubed
Toss together 2 ½ cups of bread cubes and 2tbsp of instant stuffing mix and set aside.
In a large bowl mix the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, soup, apples, water chestnuts and cranberry sauce.
Place the reserved bread cubes and stuffing mix in the bottom of a slow cooker. Add the chicken evenly over the bread cubes, and top with the vegetable, bread cube and gravy mixture.
Cover and cook on low for 4-6 hours.
Serve with biscuits, gravy and extra cranberry sauce.