Slow Cooker Stuffing

Name: Slow Cooker Stuffing
Total time: 290 min
Yield: 16 Servings
Ingredients: 🧈 1 cup butter; 🧅 2 cups chopped onion; 2 cups chopped celery; 🍄 12 ounces sliced mushrooms; ¼ cup chopped fresh parsley; 🍞 12 cups dry bread cubes; 🧂 1 ½ teaspoons salt; 1 ½ teaspoons dried sage; 1 teaspoon poultry seasoning; 1 teaspoon dried thyme; ½ teaspoon dried marjoram; ½ teaspoon ground black pepper; 🍗 4 ½ cups chicken broth, or as needed; 🥚 2 large eggs, beaten

Cost $15, save $20

Source: Recommended by CookPal

290 Min
16 Servings
$15

Slow Cooker Stuffing

Cost $15, save $20

Source: Recommended by CookPal

290 Min
16 Servings
$15

INGREDIENTS

Dairy
- 🧈 1 cup butter
Vegetables
- 🧅 2 cups chopped onion
- 2 cups chopped celery
- 🍄 12 ounces sliced mushrooms
- ¼ cup chopped fresh parsley
Baking and Staples
- 🍞 12 cups dry bread cubes
- 🧂 1 ½ teaspoons salt
- 1 ½ teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon ground black pepper
Broth and Liquid Ingredients
- 🍗 4 ½ cups chicken broth, or as needed
- 🥚 2 large eggs, beaten

STEPS

Gather all ingredients.

Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened.

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 cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.

NUTRIENTS

Per 1 serving

🔥

197

Calories

4
Protein
17
Carbs
13
Fats

💡 Use day-old bread for better texture.For a vegetarian option, substitute chicken broth with vegetable broth.To save time, chop vegetables in advance and refrigerate.