Crock Pot Stuffing
Ingredients
-
10
cups
hearty white bread cubes
-
10
tablespoons
butter
-
1
cup
onion, finely diced
-
1
cup
celery, sliced
-
2
teaspoons
garlic, minced
-
¼
cup
sage leaves, finely chopped
-
¼
cup
parsley leaves, chopped
-
2
teaspoons
thyme leaves
-
2
eggs
eggs
-
2
cups
chicken or turkey broth
-
1
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
as needed
cooking spray
Instructions
- 1. Leave the bread out overnight to stale or bake at 225°F until crisp.
- 2. Coat a 6-quart crock pot with cooking spray.
- 3. Melt 8 tablespoons of butter in a large pan and cook the onion and celery until tender.
- 4. Add garlic and cook for an additional minute.
- 5. In a large bowl, combine the bread cubes and cooked vegetables.
- 6. Add sage, 2 tablespoons of parsley, thyme, eggs, broth, salt, and pepper, then toss to combine.
- 7. Spoon the mixture into the crock pot and drizzle with the remaining butter.
- 8. Cover and cook on HIGH for 30 minutes, then switch to LOW and cook for 4 hours.
- 9. Uncover and sprinkle with remaining parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
336
Total fat
16g
Total carbohydrates
38g
Total protein
10g
Sodium
624mg
Cholesterol
78mg
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