Slow Cooker Stuffing

Name: Slow Cooker Stuffing
Ingredients: 1 each butter or margarine, stick; 1 cup onions finely chopped; 1 cup celery finely chopped; 1 each mushrooms, canned 8 oz can, drained; 1/4 cup parsley leaves fresh, chopped; 1 1/2 teaspoon poultry seasoning; 1/2 teaspoon salt; 18 teaspoon black pepper; 12 cups bread cut into cubes; 2 large eggs well beaten; 1 1/2 cup chicken broth

11 ingredients

9 steps

Ingredients

1 each butter or margarine, stick
1 cup onions finely chopped
1 cup celery finely chopped
1 each mushrooms, canned 8 oz can, drained
1/4 cup parsley leaves fresh, chopped
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
18 teaspoon black pepper
12 cups bread cut into cubes
2 large eggs well beaten
1 1/2 cup chicken broth

Directions

1

Melt butter in skillet.
2

Add onion and celery and saute until tender.
3

Stir in mushrooms and parsley.
4

Combine seasonings and sprinkle over bread cubes.
5

Add eggs, bouillon and onion mixture.
6

Toss thoroughly until well combined.
7

Spoon lightly into slow cooker.
8

Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.
9

Note: 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 degree oven to make toasted bread cubes.