Slow Cooker Stuffing
INGREDIENTS
  • 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
  1. 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.