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
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup fresh parsley
• 12 ounces fresh mushrooms, sliced
• 12 1/2 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
• 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 in a large skillet over medium heat. Add the chopped onion, celery and sliced mushrooms and cook about 8 minutes, stirring, until softened.

2. Stir in the poultry seasoning, dried sage, dried thyme, dried marjoram, salt and ground black pepper and cook 1 minute more.

3. Place the dry bread cubes in a slow cooker. Add the vegetable mixture and toss to combine.

4. Whisk the chicken broth and beaten eggs together in a bowl, then pour over the bread and stir until evenly moistened.

5. Cover and cook on low for about 8 hours 30 minutes, stirring once halfway through, until the bread is tender and set.

6. Check that the center of the stuffing reaches 160°F (71°C) for the eggs to be fully cooked. If not, cook longer and check again.

7. Stir in the fresh parsley, fluff with a fork and serve hot.