Slow Cooker Stuffing
- Portion size 10 servings
- Credits : wilma garlough
- 2 cups chopped onions
- 1 1/2 cup thinly sliced celery
- 1/4 cup butter
- 1 tablespoon poultry seasoning to taste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 cups bread crumbs lightly beaten
- 1/4 cup fresh parsley or less
- 1 1/2 cup chicken stock
MethodIn large fry pan saute onions and celery in butter. Stir in spices. Combine this mixture with bread cubes and parsley. Pour stock over bread mixture and toss to combine. Spoon into slow cooker.
Cook on high 1 hour - reduce heat to low and continue to cook 2-3 hours, stirring every hour. If you prefer sausage stuffing brown sausage meat before adding. DO NOT increase liquid.