Categories: Side Dish, Slow Cooker, Stuffing Dressing
Ingredients
- 3/4 cup unsalted butter or margarine
- 2 medium yellow onions, chopped
- 2 cups chopped celery
- 1 lb fresh white mushroom, sliced
- 12 1/2 cups packed stale white bread cubes (about 2 lb. bread)
- 1/4 cup chopped fresh Italian parsley
- 1 1/2 teaspoons poultry seasoning
- 1 1/2 teaspoons salt
- 2 teaspoons crumbled dried sage (or 2 T. chopped fresh sage)
- 1 teaspoon crumbed dried thyme (or 2 t. chopped fresh thyme)
- 1/2 teaspoon dried marjoram or savory (or 1 1/2 t. chopped fresh marjoram or savory)
- 1/2 teaspoon fresh ground black pepper
- 2 -3 cups chicken broth or turkey broth, to your taste
- 2 large eggs, beaten (or 1/2 cup liquid egg substitute)
Directions
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Melt the butter in a large skillet over medium heat; liberally brush the inside of the crock with some of the melted butter, then cook the onions, celery, and mushrooms in the skillet until soft, 15 minutes.
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Place the bread in a big bowl, add the parsley, poultry seasoning, salt, sage, thyme, marjoram, and pepper; toss to combine.
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Pour the sauteed vegetables over the bread cubes and mix together.
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In a large measuring cup, beat together the broth and the eggs; pour enough broth over the stuffing to moisten it evenly.
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Pack the stuffing lightly into the slow cooker; cover and cook on HIGH for 1 hour. Decrease heat to LOW and cook until puffy and nicely browned around the edges, 4-5 hours.
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The stuffing can sit in the crock, covered, on KEEP WARM for 2-3 hours before serving.
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Serve hot, right out of the crock.