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Friday, February 26, 2016

Stuffing For Slow Cooker

Ingredients

  • Servings: 10
  • 1 cup butter
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 1/4 cup chopped parsley
  • 2 (8 ounce) cans mushrooms, drained
  • 12 cups white bread, cut into cubes
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sage
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried marjoram (optional)
  • 2 eggs, beaten
  • 4 cups chicken broth

Recipe

  • in a large skillet over medium heat, melt the butter. saute the celery, onion, parsley and mushrooms until onions are soft.
  • in a large bowl, combine the bread cubes and vegetables. add the poultry seasoning, thyme, sage, pepper, salt and marjoram. toss together well. add egg and enough broth to moisten.
  • lightly pack into slow cooker; cover and cook on high for 45 minutes. reduce to low and cook for 4 to 8 hours.

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