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
1. Melt butter or margarine in skillet over medium heat. Cook onion, celery, mushrooms and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.
3. Pour enough broth to moisten, and mix in egg. Transfer mixture to slow cooker and cover.
4. Cook on high for 45 minutes, then reduce heat to low and cook for 4-8 hours
Serves 8 Nutrition per 1C serving:
Saturated Fat: 7g