Slow Cooker Stuffing

Print Recipe Pin Recipe
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 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 see Liz's note at bottom
  • 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 or as needed (see Liz's note at bottom)
  • 2 eggs beaten

Method
 

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker and cover.
  3. Cook on High for 45 minutes, then reduce heat to low, and cook for 4 to 8 hours. (see Liz's note at bottom)

Notes

  • I used 1 loaf plus 6 slices of the grocery store brand white bread.
  • The amount of chicken broth varies based on how dry the bread crumbs are. I only used 2 cups, and that was after drying the crumbs for 1.5 days.
  • The first time making this, I stirred it too often in the crock pot, and that made it mushy. Resist the urge to stir.
  • We only cooked it for 4 hours on low, and it was great. Not sure how it would be after 8 hours.