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Slow Cooker Stuffing

As I’ve mentioned in a few posts before I got an amazing gift for my bridal shower years ago, a collection of recipes from my family and friends. My mother in law sent me this recipe and it’s so simple and doesn’t take up the oven for your holiday feasts! It also pairs wonderfully with the Idaho Ham Balls.

Slow Cooker Stuffing

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 1 cup butter
  • 2 cups onion, chopped
  • 2 cups celery, chopped
  • 1/4 cup parsley sprigs
  • 2 cups mushrooms sliced
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 2 eggs, beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sage
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 4 cups chicken or turkey broth

Directions:

Melt butter in pan. Saute onion, celery, parsley and mushrooms. Pour over the bread cubes in a large bowl. Add seasoning and dried seasoning. Pour broth to moisten the bread. Add the beaten eggs and mix well. Pack lightly in the slow cooker. Cover and set to high for 45 minutes. Reduce heat to low and cook for 4 to 8 hours.

Freezing Directions:

Prepare as directed above and then freeze cooked portions. To Serve: Thaw: Reheat in oven at 350 for about 25 minutes.

Servings:

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