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Slow Cooker Stuffing

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Recipe

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

 

Yield

1 servings

Prep

1 hrs

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each butter
or margarine, stick
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1 cup onions
finely chopped
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1 cup celery
finely chopped
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1 each mushrooms, canned
8 oz can, drained
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¼ cup parsley leaves
fresh, chopped
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1 ½ teaspoon poultry seasoning
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½ teaspoon salt
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teaspoon black pepper
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12 cups bread
cut into cubes
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2 large eggs
well beaten
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1 ½ cup chicken broth
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Ingredients

Amount Measure Ingredient Features
1 each butter
or margarine, stick
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237 ml onions
finely chopped
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237 ml celery
finely chopped
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1 each mushrooms, canned
8 oz can, drained
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59 ml parsley leaves
fresh, chopped
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7.5 ml poultry seasoning
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2.5 ml salt
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0.6 ml black pepper
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2.8 l bread
cut into cubes
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2 large eggs
well beaten
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355 ml chicken broth
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Directions

Melt butter in skillet. Add onion and celery and sauté until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.

Note: 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 degree oven to make toasted bread cubes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 26741% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 425mg 142%
Sodium 3696mg 154%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 21%
Sugars g
Protein 36g
Vitamin A 45% Vitamin C 59%
Calcium 19% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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