This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist! Note: To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13-inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

Ingredients

1	cup butter
2	cups onion, chopped
2	cups celery, chopped
1/4	cup parsley, fresh, chopped
12	ounces mushrooms, sliced
12	cups bread, dry cubes
1	teaspoon poultry seasoning
1 1/2	teaspoons sage, dried
1	teaspoon thyme, dried
1/2	teaspoon marjoram, dried
1 1/2	teaspoons salt
1/2	teaspoon black pepper, ground
4 1/2	cups chicken broth, or as needed
2	eggs, LARGE, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom or 1/2 pound of cooked sage sausage, and parsley in butter, stirring frequently.
   
   
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
   
   
3. Cook on HIGH for 45 minutes
   
   

Categories

Side Dish, Thanksgiving

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat High in sodium