If you are hosting Thanksgiving your kitchen is the main event and no matter how large or small it is you seem to use ALLLL the space, enter this recipe- no room in the kitchen? Plug your crockpot in the dining room and have it out of the way! It's a super easy and super delicious.
This is a pretty much hands-off dish meaning once you mix it all together you can start it and then just wait until it's time to eat. No juggling a million timers, using the oven or microwave and it's easy clean up too! This recipe is always a hit and people think I spent hours in the kitchen working on it (that's ok, just let them think that ;-)
I like to place all the bread cubes in a big bowl the night before and measure all the dry ingredients into a ziplock bag ready to go as well as pre chop the veggies and put them in a big ziplock or bowl in the fridge . I cook it on low for about 6-7 hours or you can cook it on high for 4 hours. Either way- it's a WIN!
Crockpot Stuffing
- 1/2C butter or margarine
- 1C chopped onion
- 1C chopped celery
- 2T chopped fresh parsley
- 6oz sliced mushrooms
- 6C dry bread cubes
- 1/2t poultry seasoning
- 3/4t dried sage
- 1/2t dried thyme
- 1/4t dried marjoram
- 3/4t salt
- 1/4t ground black pepper
- 2 1/4C chicken broth, or as needed
- 1 egg, beaten
