Five Foot Foodie

taking control of the cookbook chaos

Crock Pot Stuffing

  • 1/2 cup butter or margarine
  • one large onion, chopped
  • celery, chopped (approx. 2 cups)
  • two 4-oz cans of mushrooms, drained
  • 1 1/2 tsp salt
  • 1 1/2 tsp sage
  • 1 tsp poultry seasoning
  • 1 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • crouton-style unseasoned stuffing (one 14-oz bag)
  • 3 1/2 cups turkey stock (or chicken broth)
  • two eggs, well beaten

Melt butter in a skillet and saute onion, celery, and mushrooms.  Add the seasonings.  Pour over the bread cubes in a very large mixing bowl.  Toss well.  Pour in the turkey stock or broth and mix well.  Add the eggs and mix well again.  Pack mixture lightly into a crock pot.  Cover and cook on high for 45 minutes, then reduce heat to low and cook for an additional 4 to 6 hours.

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