Stuffing - slow cooker style

By Karins_Cookin

Ingredients

• 1/4 * 1/4 cup butter or margarine
• 2 * 2 cups chopped onion
• 2 * 2 cups chopped celery
• 1/4 * 1/4 cup chopped fresh parsley
• 12 * 12 ounces sliced mushrooms
• 12 * 12 cups dry bread cubes
• 1 * 1 teaspoon poultry seasoning
• 1 1/2 * 1 1/2 teaspoons dried sage
• 1 * 1 teaspoon dried thyme
• 1/2 * 1/2 teaspoon dried marjoram
• 1 1/2 * 1 1/2 teaspoons salt
• 1/2 * 1/2 teaspoon ground black pepper
• 4 1/2 * 4 1/2 cups chicken broth, or as needed
• 2 * 2 eggs, beaten

Details

Servings 16
Cooking time 4mins

Preparation

Step 1

1. Cook onion, celery, mushroom, and parsley in a little bit of butter, stirring frequently.
2. 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.
3. Cook on low, and cook for 4 to 8 hours.