Momma Law's Crock Pot Stuffing
Making Thanksgiving stuffing in the crock pot is a huge time and space saver. The end result is a flavorful stuffing side dish with crispy edges.
Servings 14
Calories 282kcal
Ingredients
- 1 cup butter
- 2 cups onion , chopped
- 2 cups celery , chopped
- ¼ cup fresh parsley
- 16 ounces fresh mushrooms , sliced
- 12 cups stuffing bread cubes
- 1 teaspoon poultry seasoning
- 1½ teaspoon rubbed sage
- 1½ teaspoon salt
- 2 teaspoons fresh thyme
- ½ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 large eggs , beaten
Instructions
- In a large skillet over medium heat, melt the butter until bubbly and hot.
- Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
- Stir parsley into the onion mixture and immediately remove from heat.
- Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
- Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
- Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.
Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 854mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg | Net Carbohydrates: 24g
