Slow Cooker Stuffing with Artichokes and Toasted Pecans

• Meat

  • 1 tsp Mccormick poultry seasoning

• Produce

  • 1 (14 oz. can Artichoke hearts
  • 2 stalks Celery
  • 1 tsp Mccormick garlic powder
  • 1 tsp Mccormick sage
  • 8 oz Mushrooms
  • 1 Yellow onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Bread & Baked Goods

  • 12 cups Bread cubes, dried unseasoned store bought, or homemade

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup Cooking wine, white

• Other

  • 2-3 cups McCormick's Kitchen Basics® Original Chicken Stock

Found on tidymom.net

Ingredients

• 4 tablespoons butter
• 1 yellow onion, diced
• 2-3 stalks celery, diced
• 8 ounces sliced mushrooms, chopped
• 1 (14 oz.) can artichoke hearts (not marinated), drained and chopped
• 1 teaspoon McCormick Poultry Seasoning
• 1 teaspoon McCormick Rubbed Sage
• 1 teaspoon McCormick Garlic Powder
• 1 cup white cooking wine
• 2-3 cups McCormicks Kitchen Basics® Original Chicken Stock
• 2 large eggs
• salt and pepper to taste
• 12-15 cups dried unseasoned bread cubes (store bought, or homemade)
• 1/2 cup toasted pecans*, chopped

Directions

• Melt butter in a large skillet. Sauté onions, celery and mushrooms over high heat for 5-6 minutes. Stir in artichokes, poultry seasoning, sage and garlic powder; add cooking wine. Cook 5 minutes more, then remove from heat. Beat the eggs with 2 cups of chicken stock, salt, pepper.  In a large bowl, fold together the bread cubes with the cooked vegetables and pecans.  Drizzle egg-broth mixture and gently toss. Add in more chicken stock as needed to moisten bread (the bread should hold its shape, you dont want it soaked or stuffing will be soggy). Spray a slow cooker with non-stick cooking spray then spoon bread cube mixture into slow cooker. Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 -5 hours, until crisp around the edges.. Serve warm.