Name: Stuffing for Slow Cooker
Yield: 11
Ingredients: Butter - 1 cup; Chopped celery - 2 cups; Chopped onion - 2 cups; Chopped parsley - ¼ cup; Mushrooms, drained - 2 (8 ounce) cans; White bread, cut into cubes - 12 cups; Poultry seasoning - 1 teaspoon; Dried thyme - 1 teaspoon; Sage - 1 ½ teaspoons; Ground black pepper - ½ teaspoon; Salt - 1 ½ teaspoons; Dried marjoram (Optional) - ½ teaspoon; Eggs, beaten - 2; Chicken broth - 4 cups

Ingredients for - Stuffing for Slow Cooker

1. Butter 1 cup

2. Chopped celery 2 cups

3. Chopped onion 2 cups

4. Chopped parsley ¼ cup

5. Mushrooms, drained 2 (8 ounce) cans

6. White bread, cut into cubes 12 cups

7. Poultry seasoning 1 teaspoon

8. Dried thyme 1 teaspoon

9. Sage 1 ½ teaspoons

10. Ground black pepper ½ teaspoon

11. Salt 1 ½ teaspoons

12. Dried marjoram (Optional) ½ teaspoon

13. Eggs, beaten 2

14. Chicken broth 4 cups

How to cook deliciously - Stuffing for Slow Cooker

1 . Stage

In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.

2 . Stage

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

3 . Stage

Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.