Slow Cooker Stuffing (Print Version)
# Ingredients:
01 -
16 ounces mushrooms, freshly sliced.
02 -
2 cups chopped celery.
03 -
1 teaspoon poultry seasoning.
04 -
12 cups bread cubes for stuffing.
05 -
1 cup of softened butter.
06 -
2 teaspoons fresh thyme leaves.
07 -
4 cups of chicken stock.
08 -
1/4 cup parsley, finely chopped.
09 -
2 large eggs, whisked.
10 -
1 1/2 teaspoons salt.
11 -
2 cups of diced onions.
12 -
1/2 teaspoon ground black pepper.
13 -
1 1/2 teaspoons ground sage.
# Instructions:
01 -
Heat butter in a big pan. Toss in celery, onion, and mushrooms until they're soft. Stir in parsley and set aside to cool.
02 -
In a large mixing bowl, combine the bread with all the dry spices. Mix thoroughly so flavors spread evenly.
03 -
Fold the cooked veggies into the seasoned bread bits. Pour in the eggs and chicken broth. Gently toss to coat everything.
04 -
Dump the mixture into a slow cooker, but don’t pack it down. Let it cook on low for 8 hours or high for 4. For crispy bites, remove the lid an hour before it’s done and stir now and then.
# Notes:
01 -
Always use fresh mushrooms for this recipe.
02 -
Fresh spices make a big flavor difference.
03 -
Avoid pressing the mixture down too tightly.
04 -
Take the lid off at the end for crispy bits.
05 -
This saves space in your oven.
06 -
A must-have dish for the holidays.