Slow Cooker Stuffing

• Produce

  • 2 1/2 cups Celery
  • 2 cloves Garlic
  • 2 cups Mushrooms
  • 1 Onion
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 1/2 cups Chicken broth
  • 1 can Water chestnuts

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 2 loaves White bread

• Dairy

  • 1 2 sticks of butter

Found on loulougirls.com

Ingredients

• 2 loaves white bread, dried and diced into pieces between 1/2 and 3/4 inch thick
• 2 1/2 to 3 1/2 cups chicken broth
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 + 2 sticks of butter, diced into pieces
• 1 onion, chopped
• 2 1/2 cups celery, chopped
• 2 cups mushrooms, sliced
• 1 can of water chestnuts, sliced
• 2 to 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Directions

• Spray slow cooker with cooking spray. Melt 1 stick of butter in a skillet over a medium heat. Add the onion, celery, mushrooms, and saute until soft, for about 5 minutes. Then add the garlic during the last minute of sauteing. In a bowl, mix together, 2 1/2 cups of the chicken broth with beaten eggs, salt, and pepper until well blended. Pour the dried bread crumbs into the slow cooker. Pour the onion mixture, along with the parsley over the bread crumbs and immediately toss. Then evenly drizzle the chicken broth mixture over the bread crumbs and combine. You can add more broth if needed to moisten the bread, but you dont want it soggy. Sprinkle the rest of the butter on top. Cover and cook on low for about 3 1/2 to 5 hours. You might need to stir occasionally, depending on how hot your slow cooker is. Sprinkle additional parsley on top, if desired.