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.