This Crock Pot Thanksgiving Day Stuffing Recipe Is A Huge Time Saver And So Delicious.
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz.) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight
1 tsp. poultry seasoning
1-1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. garlic powder
1 – 2 cups chicken or turkey broth
2 eggs, beaten
To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes.
Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don’t make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.
Makes 12 Servings