Savory Crockpot Stuffing

Savory Crockpot Stuffing

Our favorite part of Thanksgiving: The Stuffing!!!!

Did you know that stuffing dates as far back to the Roman Empire?

Fun fact:  Stove Top was introduced in 1972 by home economist Ruth Siems who discovered how to manipulate bread crumbs in a way that made reconstitution practical, and Stove Top, now owned by Kraft Foods sells nearly 60 million boxes of stuff EVERY Thanksgiving!

This year I want you to put the Stove Top aside and fall in love with this easy, savory crock pot recipe that is so delicious you’ll want to make it year round!! It’s also great way to free up that oven space at Thanksgiving.

 

 

 

Ingredients

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

Directions:

Melt butter or margarine in skillet over medium heat. Cook onion, celery, mushroom and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in a very large mixing bowl.  Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.

Pour enough broth to moisten, and mix in egg.  Transfer mixture to slow cooker and cover.

Cook on high for 45 minutes, then reduce heat to low and cook for 4-8 hours

Nutrition Facts

Serving Size Serves 8
Calories
Fat
Carbohydrate
Sugar
Protein

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