Vegetarian Crockpot Stuffing

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Vegetarian Crockpot Stuffing

 

Makes 12 servings

 

2 cups chopped celery

2 cups chopped onion

1/4 cup chopped parsley

2 (8 ounce) cans mushrooms, drained

12 cups stale bread, cut into cubes

1 teaspoon poultry seasoning

1 teaspoon dried thyme

1 1/2 teaspoons sage

1/2 teaspoon ground black pepper

1 1/2 teaspoons salt

1/2 teaspoon dried marjoram

2 eggs, beaten

4 cups vegetable broth

 

In a large skillet over medium heat, melt the butter.

Saute the celery, onion, parsley and mushrooms until

onions are soft.

 

In a large bowl, combine the bread cubes and

vegetables. Add the poultry seasoning, thyme, sage,

pepper, salt and marjoram. Toss together well. Add egg

and enough broth to moisten.

 

Lightly pack into slow cooker; cover and cook on high

for 45 minutes. Reduce to low and cook for 4 to 8

hours.

 

 

 

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