- This topic has 1 reply, 1 voice, and was last updated November 5, 2014 at 12:34 am by .
- November 5, 2014 at 12:34 am #348319
This has been my go-to stuffing recipe for years. I went a year without a slow cooker so I cheated and made the “Stove Top” version…nobody ate it and I received a new slow cooker within the week! Lol! 😉
1 cup butter or 1 cup margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 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 or margarine 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.
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