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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 12 servings |
||
| Calories 156 | ||
| Calories from Fat 25 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 827mg | 34% | |
| Potassium 324mg | 9% | |
| Total Carbohydrate 26.9g | 8% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.7g | ||
| Protein 6.3g | 12% | |
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Ingredients
- 2 cups chopped celery
- 2 cups chopped onions
- 1/4 cup chopped parsley
- 2 (8 ounce) cans mushrooms, drained
- 12 cups stale bread, cut into cubes
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sage
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried marjoram
- 2 eggs, beaten
- 4 cups vegetable broth
Directions
1
In a large skillet over medium heat, melt the butter.2
Saute the celery, onion, parsley and mushrooms until onions are soft.3
In a large bowl, combine the bread cubes and vegetables.4
Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.5
Toss together well.6
Add egg and enough broth to moisten.7
Lightly pack into slow cooker; cover and cook on high for 45 minutes.8
Reduce to low and cook for 4 to 8 hours.
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Featured Reviews for This Recipe
From: whtbxrmom
On Feb 12, 2008
I was expecting something fabulous from all of the other reviews. Not sure what I did wrong, I followed the recipe to a T. DH and I both thought it was ok, but we weren't "Wow!"ed. My daughter didnt like it. Will probably stick to a traditional stuffing recipe.
From: ejmatl
On Dec 25, 2007
All I can say is THANK YOU!!! The stuffing recipe I've been using for years doesn't work together well with home made bread - but this one was just perfect. I increased all of the seasonings by 50% (except for the salt) since I misjudged the amount of bread I made. I kept the broth at 4 cups. Everyone just loved it. It's my "official" stuffing recipe from here on in.
From: Saudie
On Nov 2, 2003
Next time I make this I will make sure I'm feeding a larger crowd because it sure makes alot. I used 1/4 cup of butter to saute my vegetables in. I also added 1 medium sized apple, peeled and chopped (granny smith). I mixed my spices with my sauted vegetables,I read a article in a "Cooking With Herbs Cookbook" that you should always cook you spices,brings out the flavour etc.I also recommend you cut back the liquid to a cup and a half,four cups is just to much.Delicious!
From: LEEZAH4
On Dec 1, 2005
A winner like usual Dancer. The amt. of butter wasn't included in recipe ingredients so I used 1/2 c., and really only needed 3 c. of vegetable broth. The only change I would make would be to decrease the salt, we found it on the salty side. Very odd for my DH to comment on a 'stuffing' recipe, so when he said the stuffing was good, my jaw nearly dropped! Thanks Dancer-will be making this one again!
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