Slow Cooker Stuffing

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Yields:	1 servings
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	Preparation	1 hours
	Cooking	3 hours
	Ready In	4 hours

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Ingredients

1	each	butter	or margarine, stick
1	cup	onion	finely chopped
1	cup	celery	finely chopped
1	each	mushrooms, canned	8 oz can, drained
1/4	cup	parsley leaves	fresh, chopped
1 1/2	teaspoon	poultry seasoning
1/2	teaspoon	salt
1/8	teaspoon	black pepper
12	cups	bread	cut into cubes
2	large	eggs	well beaten
1 1/2	cup	chicken bouillon

Directions

Melt butter in skillet. Add onion and celery and sauté until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.

Note: 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 degree oven to make toasted bread cubes.

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Member Review

Almond-Crusted Chicken Breasts

A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

Reviewed by HaltonGarth