Crockpot Stuffing Recipe
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| Ingredients | |||
| 1/3 | cup | margerine | |
| 1 | cup | onion, chopped | |
| 1 | cup | celery, chopped | |
| 1/2 | teaspoon | poultry seasoning | |
| 2 | tablespoon | parsley, fresh, chopped | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | sage | |
| 1/4 | teaspoon | thyme or marjarom | |
| 8 | oz | canned mushrooms | |
| 6 1/2 | cup | bread cubes, dry | |
| 10 1/2 | oz | can cream of chicken soup with water added to equal 2 cups | |
| 1 | each | egg, well beaten | |
Directions: | |||
| Saute 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. | |||