Crockpot Holiday Stuffing (Print Version)
# Ingredients:
01 -
1 cup of softened butter.
02 -
Chopped onion, 2 cups.
03 -
2 cups of diced celery.
04 -
1/4 cup of parsley, freshly chopped.
05 -
16 oz sliced mushrooms.
06 -
12 cups of dried bread cubes for stuffing.
07 -
Poultry spices, 1 teaspoon.
08 -
1 and a half teaspoons of sage, rubbed.
09 -
1.5 teaspoons of table salt.
10 -
Two teaspoons of thyme, freshly chopped.
11 -
Black pepper, half a teaspoon.
12 -
Chicken broth, 4 cups.
13 -
2 large eggs, whisked.
# Instructions:
01 -
In a big frying pan, melt the butter. Sauté the mushrooms, onions, and celery. Stir in fresh parsley and let it cool off.
02 -
Mix up the bread cubes with all the spices. Stir everything until it's evenly blended.
03 -
Mix the cooked veggies with the seasoned bread cubes. Add the whisked eggs and broth, then gently toss everything so it's not too squished.
04 -
Spoon the mix into a slow cooker, being careful to keep it loose. Set to high for 4 hours or low for 8. For a crispy finish, take the lid off an hour before it's done. Stir now and then if you like crispy bits.
# Notes:
01 -
Only use fresh mushrooms.
02 -
Go for fresh herbs when possible.
03 -
Don't over-pack the stuffing.
04 -
Leave the lid off to get crispy corners.
05 -
Keeps your oven free for other dishes.
06 -
Perfect addition to holiday meals.