Crockpot Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup butter or margarine2 cups chopped onion2 cups chopped celery1/4 cup chopped fresh parsley12 ounces sliced mushrooms12 cups dry bread cubes (about one loaf-i used white)1 teaspoon poultry seasoning1 1/2 teaspoons dried sage1 teaspoon dried thyme1 1/2 teaspoons salt1/2 teaspoon ground black pepperapproximately 2 cups chicken broth, or as needed2 eggs, beaten
Melt butter or margarine in a skillet over medium 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, salt and pepper. Pour in enough broth to moisten, and mix in eggs.
Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user RARAAVIS.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, salt and pepper. Pour in enough broth to moisten, and mix in eggs.
Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user RARAAVIS.
Nutritional Info Amount Per Serving
- Calories: 144.5
- Total Fat: 7.5 g
- Cholesterol: 42.1 mg
- Sodium: 535.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.4 g
- Protein: 3.6 g
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