Name: Vegetarian Stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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, cubed -; 1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups) -; 1-1/2 teaspoons salt -; 1-1/2 teaspoons rubbed sage -; 1 teaspoon poultry seasoning -; 1 teaspoon dried thyme -; 1/2 teaspoon pepper -; 2 large eggs -; 1 can (14-1/2 ounces) vegetable broth -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Stuffing

1. 2 jars (4-1/2 ounces each) sliced mushrooms, drained -

2. 4 celery ribs, chopped -

3. 2 medium onions, chopped -

4. 1/4 cup minced fresh parsley -

5. 3/4 cup butter, cubed -

6. 1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups) -

7. 1-1/2 teaspoons salt -

8. 1-1/2 teaspoons rubbed sage -

9. 1 teaspoon poultry seasoning -

10. 1 teaspoon dried thyme -

11. 1/2 teaspoon pepper -

12. 2 large eggs -

13. 1 can (14-1/2 ounces) vegetable broth -

How to cook deliciously - Vegetarian Stuffing

1. Stage

Melt butter in a large skillet, and sauté the mushrooms, celery, onions and parsley until tender. In a large bowl, gently toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Stir in the sautéed vegetables. Then whisk together the eggs and broth in a small bowl and add the mixture to the bread and vegetables. Editor's Tip: If you don't have day-old bread on hand, simply spread cubed bread on a baking sheet and cook at your oven's lowest temperature for 45 minutes or until dry.

2. Stage

Move the stuffing ingredients to a 5-quart slow cooker. Cover and cook on low for four to five hours or until an instant-read thermometer reaches 160°F.