Slow Cooker Stuffing
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!
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
2 eggs, beaten
Melt butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on HIGH for 45 minutes, then reduce heat to LOW, and cook for 4 to 8 hours.
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 13 x 9-inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350°F (177°C).
This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.