Slow Cooker Stuffing
Servings: 8 people
- ½ cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- ¼ cup fresh parsley
- 10 ounces fresh mushrooms sliced
- 6 cups dried bread cubes
- 1 teaspoon poultry seasoning
- ½ teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups chicken broth
- 2 eggs beaten
Melt the butter in the cooker using the BROWN function or your cooker's equivalent. Cook onion, celery, mushroom, and parsley in butter, stirring frequently until onions are translucent.
Add bread cubes, herbs, salt and pepper.
Pour in enough broth to moisten and mix in eggs.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 4 to 5 hours on slow cook LOW.
Calories: 253kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 655mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 2mg