Brian in the Kitchen

Brian in the Kitchen Recipes

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 21 2017

Slow Cooker Stuffing

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

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
    
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.
    
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.