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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 12 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 128 | ||
| Calories from Fat 19 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 557mg | 23% | |
| Potassium 259mg | 7% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 3.7g | ||
| Protein 5.3g | 10% | |
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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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event
- Occasion > Everyday
Featured Reviews for This Recipe
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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