Description
This is an easy way to make ‘extra’ stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!
Ingredients
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- ¼ cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 ½ teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 4 ½ cups chicken broth, or as needed
- 2 eggs, beaten
Instructions
- Melt butter or margarine in a skillet over medium heat. Cook and stir onion
- celery
- mushroom
- and parsley in butter until slightly softened
- 5 to 8 minutes.
- 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.
- Cover and ck on High for 45 minutes
- then reduce heat to Low and cook for 4 to 8 hours.
Prep Time: 25 mins
Cook Time: 8 hrs 55 mins
Total Time: 9 hrs 20 mins
Servings: 16