Slow Cooker Stuffing (Printable Version)
# What You'll Need:
01 -
1 stick of butter (1 cup).
02 -
Chop 2 medium onions (2 cups).
03 -
Dice 2 cups of celery.
04 -
1/4 cup parsley, finely chopped.
05 -
1 lb of mushrooms, sliced thin.
06 -
12 cups of cubed stuffing bread.
07 -
A teaspoon of poultry seasoning.
08 -
1 1/2 teaspoons of ground sage.
09 -
Measure 1 1/2 teaspoons of salt.
10 -
2 teaspoons of fresh thyme leaves.
11 -
Half a teaspoon of black pepper.
12 -
4 cups of chicken broth.
13 -
Whisk 2 large eggs.
# Preparation Steps:
01 -
Melt the butter in a big pan. Toss in celery, mushrooms, and onions. Cook until soft, then mix in parsley and let it cool.
02 -
Stir together bread cubes and seasonings in a large bowl. Mix well.
03 -
Combine the cooked veggies into the bread mixture. Add eggs and broth. Gently fold everything together.
04 -
Move the mixture loosely into a slow cooker. Cook for 4 hours on high, or 8 hours set to low. Leave the lid off for the last hour and stir here and there to create crispy edges.
# Additional Tips:
01 -
Only use fresh mushrooms.
02 -
Pick fresh herbs if possible.
03 -
Don't overpack the mixture.
04 -
Take off the lid for crunchy edges.
05 -
Best option to free up oven space.
06 -
Works wonderfully for holidays.