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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Tasty mushrooms and onions complement the big herb flavor in this stuffing from Ruth Ann Stelfox, Alberta. This dressing stays so moist when cooked this way, she comments. Ingredients:
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
4 celery ribs, chopped |
2 medium onions, chopped |
1/4 cup minced fresh parsley |
3/4 cup butter, cubed |
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups) |
1-1/2 teaspoons salt |
1-1/2 teaspoons rubbed sage |
1 teaspoon poultry seasoning |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
2 eggs |
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth |
Directions:
1. In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
2. Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Yield: 12-16 servings.
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