Cooking Time:4 hours
Ingredients1/2 c. butter
1 c. chopped onion
1 c. chopped celery
1/8 c. chopped fresh parsley
6 oz. sliced mushrooms
6 c. dried bread cubes (use fresh bread that was dried night before)
1/2 tsp. poultry seasoning
1 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. salt
¼ tsp. black pepper
2 1/2 c. chicken broth, or as needed
1 egg, beaten
This dish is ideal if you need to make room in the oven or on the counter come Thanksgiving Day. This traditional Slow Cooker Thanksgiving Stuffing can be a great dish to put together the evening before the big day.
- Melt butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Cook until onion is translucent.
- Spoon cooked vegetables over bread cubes in a large mixing bowl. Sprinkle in poultry seasoning, sage, thyme, salt and pepper. Pour in enough broth to moisten, and mix in beaten egg. Transfer mixture to crock.
- Cover and crock on LOW 4 hours.