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Slow Cooker Stuffing

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Member since 2007

Serves 12-16 | Prep Time | Cook Time


2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter or margarine
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons robbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 eggs
1 can (14-1/2) chicken broth

In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees.

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