Ingredients
Scale
- 1 cup butter
- 2 cups onion , chopped
- 2 cups celery , chopped
- ¼ cup fresh parsley
- 16 ounces fresh mushrooms , sliced
- 12 cups stuffing bread cubes
- 1 teaspoon poultry seasoning
- 1½ teaspoon rubbed sage
- 1½ teaspoon salt
- 2 teaspoons fresh thyme
- ½ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 large eggs , beaten
Instructions
- In a large skillet over medium heat, melt the butter until bubbly and hot.
-
Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.Stir parsley into the onion mixture and immediately remove from heat.Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.