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Slow Cooker Stuffing
Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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1 Stick butter or margarine
1 Cup onion -- finely chopped
1 Cup celery -- finely chopped
1 Can mushrooms -- (8 Ounce) drained
1/4 Cup parsley -- chopped
1 1/2 Teaspoons poultry seasoning
1/2 Teaspoon salt
1/8 Teaspoon pepper
12 Cups toasted bread cubes
2 eggs -- well beaten
1 1/2 Cups chicken bouillon
Melt butter in skillet. Add onion and celery and saute until tender.
Stir in mushrooms and parsley. Combine seasonings and sprinkle over
bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly
until well combined. Spoon lightly into slow cooker. Cover and set on
high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread
slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven ñ2
cups toasted bread cubes. Source: Butterball Makes Any Dinner Special
Cookbook.
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