Crock Pot Stuffing Recipe

Name: Crock Pot Stuffing
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 10 servings
Ingredients: 1 (8-oz) pkg. sliced mushrooms; 4 celery ribs, chopped; 1 onion, chopped; ¼ cup minced fresh parsley; 1½ Tbsp. butter; 2 Tbsp. olive oil; 13 cups day-old bread, cubed (about 2 loaves of french bread); 1½ tsp. salt; 1½ tsp. dried sage; 1 tsp. poultry seasoning; 1 tsp. dried thyme; ½ tsp. pepper; 2 eggs; 1 (14.5-oz) can chicken broth + more if needed

Ingredients

1 (8-oz) pkg. sliced mushrooms
4 celery ribs, chopped
1 onion, chopped
¼ cup minced fresh parsley
1½ Tbsp. butter
2 Tbsp. olive oil
13 cups day-old bread, cubed (about 2 loaves of french bread)
1½ tsp. salt
1½ tsp. dried sage
1 tsp. poultry seasoning
1 tsp. dried thyme
½ tsp. pepper
2 eggs
1 (14.5-oz) can chicken broth + more if needed

PREP TIME 25m	COOK TIME 5h	TOTAL TIME 5h25m
YIELD 10 servings

Instructions

In a large skillet, melt butter and olive oil over medium heat. Sauté mushrooms, celery, onion and parsley until softened, covering with lid for few minutes to help soften the mushrooms.
In a large mixing bowl, toss bread cubes, salt, sage, poultry seasoning, thyme and pepper until all coated.
Pour slightly cooled mushroom mixture into bread cubes.
In a medium sized bowl, combine eggs and broth with a whisk and pour over bread mixture. Toss to coat bread evenly. If bread is dry, add a little bit more broth at a time until bread is coated, but not sopping wet! The mixture will have moisture in the crock pot while it cooks.
Pour into greased slow cooker and cook on low 5 hours or until bread is tender, but set and not soupy and all vegetables are tender.
Dish up and enjoy!