Roxy
New member
Crockpot Stuffing:
4 stalks celery, chopped
2 medium onions, chopped
1/4 c. minced fresh parsley
3/4 c. butter
1-1/2 lb day old bread, crusts removed and cubed (about 13 cups)-or about 1 1/2 pkgs. Pepperidge Farm Stuffing.
1 1/2 tsp. salt
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. dried thyme
1/2 tsp. pepper
2 eggs
1 - 14 1/2 oz. can chicken broth (I use 2 cans)
In large skillet saute 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 vegetable mixture. Combine eggs and broth, add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4 to 5 hours.
4 stalks celery, chopped
2 medium onions, chopped
1/4 c. minced fresh parsley
3/4 c. butter
1-1/2 lb day old bread, crusts removed and cubed (about 13 cups)-or about 1 1/2 pkgs. Pepperidge Farm Stuffing.
1 1/2 tsp. salt
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. dried thyme
1/2 tsp. pepper
2 eggs
1 - 14 1/2 oz. can chicken broth (I use 2 cans)
In large skillet saute 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 vegetable mixture. Combine eggs and broth, add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4 to 5 hours.
Last edited by a moderator: