Make this easy stuffing in your crockpot to help save time and work on Thanksgiving day.
Prep Time: 25 minutes
Cook Time: 8 hours
Ingredients:
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped parsley
- 2 (8 oz.) cans sliced mushrooms, drained
- 12 cups day old bread cubes, dried overnight
- 1 tsp. poultry seasoning
- 1-1/2 tsp. dried sage leaves
- 1 tsp. dried thyme leaves
- 1/4 tsp. pepper
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 3-1/2 cups chicken or turkey broth
- 2 eggs, beaten
Preparation:
To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Add eggs and mix well. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. Serves 12.
