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SLOW COOKER STUFFING
Slow Cooker Stuffing
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PrintINGREDIENTS
- Servings: 12-16
- 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
DIRECTIONS
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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