Slow Cooker Stuffing

• 份量: 16 servings
• 活動時間: 25 minutes
• 總時間: 5 hours 15 minutes

食材

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

步驟

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.

營養

• 卡路里: 197 kcal
• 總脂肪: 13 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 0 g
• 膽固醇: 54 mg
• 鈉: 502 mg
• 總碳水化合物: 17 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 4 g