Slow Cooker Stuffing
Servings 12
Make extra stuffing the easy way! Delicious stuffing made in the slow cooker using the traditional flavors of rosemary and sage.
Ingredients
- 12 Cups bread cubes plain
- 1 stalk celery finely chopped
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1/2 Cup butter divided
- 3 Cups chicken broth
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 2 eggs beaten
Instructions
- Saute celery, onion and carrots in 2 tablespoons of butter until onions are translucent. Add the rest of the butter to fully melt. Combine wtih bread cubes in a 4 quart slow cooker.
- Add the sage, rosemary and salt to the chicken broth and stir. Pour about half over the bread cubes and fold in gently. Add more chicken broth until the bread cubes are just a little moist. Gently fold in the beaten eggs.
- Slow cook on low for 3 hours. Serve warm.
Notes
If using a large slow cooker you can double the recipe. Make sure to add more time to the cooking process. The internal temperature should reach 165˚ F.
Nutrition
Serving: 12g | Calories: 241kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 655mg | Potassium: 133mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg