Stuffing for Slow Cooker Recipe

Ingredients
<br>- 1 cup butter
<br>- 2 cups chopped celery
<br>- 2 cups chopped onion
<br>- 1/4 cup chopped parsley
<br>- 2 (8 ounce) cans mushrooms, drained
<br>- 12 cups white bread, cut into cubes
<br>- 1 teaspoon poultry seasoning
<br>- 1 teaspoon dried thyme
<br>- 1 1/2 teaspoons sage
<br>- 1/2 teaspoon ground black pepper
<br>- 1 1/2 teaspoons salt
<br>- 1/2 teaspoon dried marjoram (optional)
<br>- 2 eggs, beaten
<br>- 4 cups chicken broth
<br><p></p>Directions
<br>step 1: In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
<br>step 2: 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.
<br>step 3: Lightly pack into slow cooker;  cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
<br>


Ingredients
- 1 cup butter
- 2 cups chopped celery
- 2 cups chopped onion
- 1/4 cup chopped parsley
- 2 (8 ounce) cans mushrooms, drained
- 12 cups white bread, cut into cubes
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sage
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried marjoram (optional)
- 2 eggs, beaten
- 4 cups chicken broth

Directions
step 1: In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
step 2: 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.
step 3: Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

Mastodon Share