Slow Cooker Veggie Stuffing

[Guest guest]

This is cooking right now in my slow cooker for our annual friends

Thanksgiving Dinner. A large group of us gather to have a relaxed and

fun Thanksgiving dinner, unlike what many of us have for the

traditional family Thanksgiving. :-)

 

I adapted this from a recipe on allrecipes.com to make it veggie

friendly and I'm sure it could be made vegan.

 

I use 6 qt. oval slow cooker.

 

I omit the mushrooms since my husband doesn't like them. There is

usually none left everyone seems to like it.

 

INGREDIENTS:

 

* 1 cup butter or margarine

* 2 cups chopped onion

* 2 cups chopped celery

* 1/4 cup chopped fresh parsley

* 12 ounces sliced mushrooms

* 12 cups dry bread cubes

* 1 teaspoon poultry seasoning

* 1 1/2 teaspoons dried sage

* 1 teaspoon dried thyme

* 1/2 teaspoon dried marjoram

* 1 1/2 teaspoons salt

* 1/2 teaspoon ground black pepper

* 4 1/2 cups vegetable broth, or as needed

* 2 eggs, beaten

 

DIRECTIONS:

 

1. Melt butter or margarine in a skillet over medium heat. Cook

onion, celery, mushroom, and parsley in butter, stirring frequently.

2. Spoon cooked vegetables over bread cubes in a very large mixing

bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt

and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer

mixture to slow cooker, and cover.

3. Cook on High for 45 minutes, then reduce heat to Low, and cook

for 4 to 8 hours.

 

 

 

Note:

 

To make the slow cooker stuffing in the oven, prepare as directed

using the full amount of broth. Transfer to a 9x13 inch baking dish or

other large casserole dish. Bake uncovered for 45 minutes to 1 hour at

350 degrees F (175 degrees C).

 

 

More Notes:

 

I generally use fresh bread from my local store. I get 2 loaves of of

high quality bread from the in store bakery. Usually a white and whole

wheat loaf. I roughly cube them and leave them out to get stale. This

sometimes works out to a little more than 12 cups of bread cubes.

 

Today, I used about 32oz of vegetable broth for it. This varies every

time I make this recipe.

 

Since 12 cups of bread is a lot to try to get in 1 bowl, I put some in

the bottom of my slow cooker, put some hot cooked veggies over it and

some broth and mix. This softens and compacts things and I just keep

adding to the slow cooker until I've got everything all mixed up.