Shelly's Recipe

SLOW COOKER STUFFING

Category: Dressing and Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
2 tsp. minced garlic
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
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
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, garlic and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Just add enough broth to moisten the bread and mix in eggs.

Transfer mixture to slow cooker, and cover cooking on high for 30 minutes then switch to low for another 5 hours. Checking the stuffing occasionally and stir about once an hour, adding more chicken broth as needed. Serves 10-12

NOTE: I also have added 1 lb. sage-flavored sausage and reduced the amount of sage in the recipe to 1/2 tsp.