Slow Cooker Stuffing

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter or margarine in a large skillet over medium heat. Add the chopped onion, celery and sliced mushrooms and cook, stirring, for 10 to 12 minutes until soft and lightly browned.

2. Stir the parsley, poultry seasoning, dried sage, dried thyme, dried marjoram, salt and black pepper into the vegetables and cook for 1 minute.

3. Grease a 6-quart slow cooker. Place the dry bread cubes in the slow cooker and add the vegetable mixture, tossing to combine.

4. Whisk the chicken broth with the beaten eggs in a bowl. Pour over the bread mixture and toss gently until evenly moistened. Add a splash of extra broth if the bread looks dry.

5. Cover and cook on low for 8 hours, gently stirring once halfway through, until the stuffing is set and an instant-read thermometer inserted in the center reads 165°F (74°C).

6. Uncover the slow cooker and cook on high for about 30 minutes to crisp the top. Serve hot.