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Slow Cooker Mushroom Herb Stuffing




Source of Recipe


womansday


List of Ingredients




1 stick (1⁄2 cup) butter
2 medium onions, chopped
2 cups chopped celery
12 oz mushrooms, sliced
2⁄3 cup chopped parsley
2 tsp dried sage
1 tsp each poultry seasoning and dried thyme
1⁄2 tsp dried marjoram
1 1⁄2 tsp salt
1⁄2 tsp ground black pepper
1 1⁄4 cups chicken broth
2 large eggs
1 loaf (1 lb) whole-wheat bread, torn in pieces, left out overnight to dry



Recipe



1. Have ready a 5-qt or larger slow-cooker.
2. Melt butter in a large skillet over medium heat. Add onions and celery; saut� 8 to 10 minutes until translucent. Add mushrooms; cook 5 minutes. Stir in parsley, sage, poultry seasoning, thyme, marjoram, salt and pepper. Transfer to cooker.
3. Whisk broth and eggs in a bowl to combine. Stir, with the bread, into cooker mixture until blended. Cook on high 45 minutes then reduce heat to low and cook 4 to 6 hours