Slow Cooker Stuffing with Bacon Onions and Sage

• Meat

  • 10 slices Lower sodium hardwood smoked bacon, cooked and crumbled
  • 1 tsp Poultry seasoning

• Produce

  • 1/4 cup Parsley, fresh
  • 2 tsp Sage, ground
  • 2 1/2 cups Yellow onion

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper

• Bread & Baked Goods

  • 10 cups Bread, day old

• Dairy

  • 1/2 cup Butter, light

Found on rantsfrommycrazykitchen.com

Description

Ingredients

• 10-12 cups day old bread cubed (I buy a package of cubed bread)
• 10-12 slices lower sodium hardwood smoked bacon, cooked and crumbled
• 3 cups chicken stock (I used no salt added)
• 2 1/2 cups chopped yellow onion
• 2 eggs, lightly beaten
• 1/2 cup light butter
• 1/4 cup chopped fresh parsley
• 2 teaspoons ground sage
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper

Directions

• Melt the butter in a frying pan over medium heat. Add the onions and saute until softened, stirring often, about 5 minutes.
• Add the cubed bread to a large mixing bowl. Mix in the crumbled bacon, parsley, sage, poultry seasoning, and pepper. Pour the chicken stock over the mixture, followed by the beaten eggs, and sauteed onions with the butter. Mix until well combined and moist.
• Transfer to a large slow cooker, cover, and set to HIGH. After 10 minutes, reduce to LOW and cook for 2 1/2 hours, stirring once half-way through the cooking time.