Stuffing in a slow cooker
What it says
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups chopped celery
- 2 cups chopped onion
- 1 tsp poultry seasoning
- 1 tsp thyme
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1 cup butter of margarine
- 1/4 cup chopped fresh parsley
- 12 oz sliced mushrooms
- 12 cups dried breadcrumbs
- 2 cups chicken broth
- Carbohydrate 1986.04809818328 g
- Cholesterol 1840 mg
- Fat 514.199005606914 g
- Fiber 134.944433679838 g
- Protein 831.643274611072 g
- Saturated Fat 138.589011821375 g
- Serving Size 1 1 Serving (6060g)
- Sodium 21624.8894959289 mg
- Sugar 1851.10366450344 g
- Trans Fat 59.405978688845 g
- Calories 16149 calories
Prep 25 m Cook 8 h 55 m Ready In 9 h 20 m Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, 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. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
