Prep Time: 25 mins | Cook Time: 8 hrs 55 mins | Total Time: 9 hrs 20 mins | Yield: 16 Servings
This slow cooker stuffing is my ultimate comfort food! I learned to make this when I was in college, and I’ve been cooking it ever since! With these very simple ingredients, you will surely have the best dish ever! You are more than welcome to add more ingredients if you prefer. I know that you can do a lot to make this recipe even better! Have the most wonderful day, friends. Enjoy!
Ingredients:
1 c of butter or margarine
2 c chopped onion
2 c chopped celery
¼ c chopped fresh parsley
12 ounces sliced mushrooms
12 c dry bread cubes
1 tsp poultry seasoning
1 ½ tsp dried sage
1 tsp dried thyme
½ tsp dried marjoram
1 ½ tsp salt
½ tsp ground black pepper
4 ½ c chicken broth, or as needed
2 Eggs, beaten
Directions:
Place a skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the onion, mushroom, celery, and parsley. Saute until soft.
Add the bread cubes into a large bowl.
Add the cooked veggies, marjoram, thyme, poultry seasoning, sage, salt, and pepper. Stir until well mixed.
Add just enough broth to make the ingredients wet.
Add the eggs and stir until well combined.
Empty the bowl into a slow cooker.
Cover the slow cooker and cook the stuffing for about 45 minutes on a high setting.
Turn the heat down to low and cook for another 4 to 8 hours.
Serve and enjoy!
Oven Method:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place the stuffing mixture into a 9×13-inch baking dish.
Place it inside the preheated oven and bake for about 45 minutes.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories: 196.8 | Protein: 3.9g8 % | Carbohydrates: 16.6g5 % | Dietary Fiber: 1.5g6 % | Sugars: 2.6g | Fat: 13.1g20 % | Saturated Fat: 7.7g39 % | Cholesterol: 53.8mg18 % | Vitamin A Iu: 542.7IU11 % | Niacin Equivalents: 2.8mg 22 % | Vitamin B6: 0.1mg 6 % | Vitamin C: 3.7mg 6 % | Folate: 47.1mcg 12 % | Calcium: 63.2mg 6 % | Iron: 1.5mg 9 % | Magnesium: 13.9mg 5 % | Potassium: 181.3mg 5 % | Sodium: 501.7mg 20 % | Thiamin: 0.1mg 10 % | Calories From Fat: 118.3
Ingredients
- 1 c of butter or margarine
- 2 c chopped onion
- 2 c chopped celery
- ¼ c chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 c dry bread cubes
- 1 tsp poultry seasoning
- 1 ½ tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried marjoram
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 4 ½ c chicken broth, or as needed
- 2 Eggs, beaten
Instructions
Place a skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the onion, mushroom, celery, and parsley. Saute until soft.
Add the bread cubes into a large bowl.
Add the cooked veggies, marjoram, thyme, poultry seasoning, sage, salt, and pepper. Stir until well mixed.
Add just enough broth to make the ingredients wet.
Add the eggs and stir until well combined.
Empty the bowl into a slow cooker.
Cover the slow cooker and cook the stuffing for about 45 minutes on a high setting.
Turn the heat down to low and cook for another 4 to 8 hours.
Serve and enjoy!
Oven Method:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place the stuffing mixture into a 9×13-inch baking dish.
Place it inside the preheated oven and bake for about 45 minutes.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Nutrition Facts: Calories: 196.8 | Protein: 3.9g8 % | Carbohydrates: 16.6g5 % | Dietary Fiber: 1.5g6 % | Sugars: 2.6g | Fat: 13.1g20 % | Saturated Fat: 7.7g39 % | Cholesterol: 53.8mg18 % | Vitamin A Iu: 542.7IU11 % | Niacin Equivalents: 2.8mg 22 % | Vitamin B6: 0.1mg 6 % | Vitamin C: 3.7mg 6 % | Folate: 47.1mcg 12 % | Calcium: 63.2mg 6 % | Iron: 1.5mg 9 % | Magnesium: 13.9mg 5 % | Potassium: 181.3mg 5 % | Sodium: 501.7mg 20 % | Thiamin: 0.1mg 10 % | Calories From Fat: 118.3
