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Crockpot Stuffing

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Submitted by phemus

A simple and delicious crockpot recipe that makes a tasty stuffing from chopped celery, canned mushrooms and cream of mushroom soup.

YIELD

7 servings

PREP

1 hrs

COOK

5 hrs

READY

6 hrs

Ingredients

79
CUP ML MARGARINE
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
½ 2.5
TEASPOON ML POULTRY SEASONING
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SAGE *
¼ 1.3
TEASPOON ML THYME
or marjoram *
8 231.2
OUNCES ML/G MUSHROOMS, CANNED
canned
6 ½ 1.5
CUPS L BREAD
cut into cubes *
2 473
CUPS ML CREAM OF MUSHROOM SOUP
with water added to equal 2 cups
1 1
LARGE LARGE EGGS
well beaten

Directions

Sauté onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 162 76% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 814mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 12% Vitamin C 6%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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