Sunday, October 4, 2015

Crock Pot Stuffing

  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 1/2 teaspoons dried sage
  1 1/2 teaspoon dried thyme 
  1/2 teaspoon dried marjoram
  1  teaspoons salt
  1 teaspoon ground black pepper
  4 1/2 cups chicken broth, or as needed
  2 eggs, beaten

 Melt butter or margarine in a skillet over low heat. 

Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl.

Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. 

Pour broth to moisten, and mix in eggs, transfer all mixture to crock Pot, and cover.   Cook on High for 50 minutes, then lower to low and cook for 4 to 8 hours

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