LOCATION: Recipes >> Crockpot >> Stuffing 05
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Stuffing 05
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Slow Cooker Stuffing
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 = 12 cups toasted bread cubes.
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