Umami Recipes
Umami Recipes

Fronk Recipes

Slow Cooker Stuffing

16 servings

servings

25 minutes

active time

5 hours 15 minutes

total time

Ingredients

1 cup butter

2 cups chopped onion

2 cups chopped celery

12 ounces sliced mushrooms

¼ cup chopped fresh parsley

12 cups dry bread cubes

1 ½ teaspoons salt

1 ½ teaspoons dried sage

1 teaspoon poultry seasoning

1 teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon ground black pepper

4 ½ cups chicken broth, or as needed

2 large eggs, beaten

Directions

Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.

Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Pour in enough broth to moisten, then mix in eggs. Transfer mixture to a slow cooker.

Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.

Nutrition

Serving Size

-

Calories

197 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

54 mg

Sodium

502 mg

Total Carbohydrate

17 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein

4 g

16 servings

servings

25 minutes

active time

5 hours 15 minutes

total time
Start Cooking