Name: Slow Cooker Stuffing
Prep time: 25 min
Cook time: 25 min
Yield: 16
Ingredients: Butter - 1 cup; Chopped onion - 2 cups; Chopped celery - 2 cups; Sliced mushrooms - 12 ounces; Chopped fresh parsley - ¼ cup; Dry bread cubes - 12 cups; Salt - 1 ½ teaspoons; Dried sage - 1 ½ teaspoons; Poultry seasoning - 1 teaspoon; Dried thyme - 1 teaspoon; Dried marjoram - ½ teaspoon; Ground black pepper - ½ teaspoon; Chicken broth, or as needed - 4 ½ cups; Eggs, beaten - 2 large

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Stuffing

1. Butter - 1 cup

2. Chopped onion - 2 cups

3. Chopped celery - 2 cups

4. Sliced mushrooms - 12 ounces

5. Chopped fresh parsley - ¼ cup

6. Dry bread cubes - 12 cups

7. Salt - 1 ½ teaspoons

8. Dried sage - 1 ½ teaspoons

9. Poultry seasoning - 1 teaspoon

10. Dried thyme - 1 teaspoon

11. Dried marjoram - ½ teaspoon

12. Ground black pepper - ½ teaspoon

13. Chicken broth, or as needed - 4 ½ cups

14. Eggs, beaten - 2 large

How to cook deliciously - Slow Cooker Stuffing

1. Stage

Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.

2. Stage

Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Pour in enough broth to moisten, then mix in eggs. Transfer mixture to a slow cooker.

3. Stage

Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours. Meredith Food Studio