Mushroom-Herb Bread Stuffing-Slow Cooker

[Guest guest]

Mushroom-Herb Bread Stuffing-Slow Cooker

 

1/2 cup butter

2 medium

onions, chopped

2 cups chopped celery

12 ounces mushrooms, sliced

2/3

cup chopped parsley

2 teaspoons dried sage

1 teaspoon each: poultry

seasoning and dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoon

salt

1/2 teaspoon ground black pepper

1 1/4 cup broth

2 large

eggs

1 loaf (1 lb. size) whole-wheat bread, torn in pieces, left out

overnight to dry

 

Have ready a 5-qt or larger slow-cooker.

 

Melt

butter in a large skillet over medium heat. Add onions and celery; saute 8 to 10

minutes until translucent. Add mushrooms; cook 5 minutes. Stir in parsley, sage,

poultry seasoning, thyme, marjoram, salt and pepper. Transfer to

cooker.

 

Serves/Makes: 8