Moist Poultry Dressing (Slow Cooker)

By Hklbrries

Even though it simmers foods ever so slowly, a slow cooker can be an indispensable time-saver for active families. With a little preparation, you can have the ingredients assembled. Then simply put the on the lid... switch on the pot... and go!

Ingredients

• 2 (4 1/2 ounce each) jars sliced mushrooms, drained
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 1/4 cup minced fresh parsley
• 3/4 cup butter or margarine
• 1 1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
• 1 1/2 tsp salt
• 1 1/2 tsp rubbed sage
• 1 tsp poultry seasoning
• 1 tsp dried thyme
• 2 eggs
• 1 (14 1/2 ounce can) vegetable broth

Preparation

Step 1

In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 160 F.