Slow Cooker Stuffing

By JenHall

Made this for Thanksgiving 2012 & it turned out really good - we don't like out stuffing too moist so we used 1 cup broth (I used homemade chicken broth which is much richer then store bought so I used 1/2 c chick broth & 1/2 c water) you can use more but remember - the crock pot will make it really moist.

Ingredients

• 1/2 cup butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/8 cup chopped fresh parsley
• 6 ounces sliced mushrooms
• 6 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 to 2 cups chicken broth (start with 1 cup)
• 1 egg beaten

Preparation

Step 1

Melt butter in large skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter stirring frequently.

Spoon cooked vegetables over bread cubes in a large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt, and pepper. Pour in enough broth the moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. (I mixed this all together in slow cooker - seemed to work fine)

Cook on low 4 to 8 hours.