Monday, November 5, 2018

Slow Cooker Mushroom Stuffing

 OK so here's an easy no brainer of a dish that is PERFECT for your Thanksgiving feast! Why is it perfect? Well, for one, it's a total do-ahead. You can have it all prepped and ready on the night before, so that all you have to do is turn on your slow cooker when you put the turkey in the oven. And that brings me to number two, the oven! Guess what? No oven space needed! It frees up your oven for your turkey and your other side dishes, so not only is it a time saver, but also it's a space saver! And then that leaves me with number three, the most important thing of all.. it's absolutely delicious! I mean, come on, how can you have a turkey dinner without stuffing? Frankly, you can't. And this recipe from Taste of Home is one of the best I've ever tried! Yes, Kelsie Kels, I know you love your Stove Top (not that there's anything wrong with that), but it's Thanksgiving! How about lets splurge a little and make something home made, with fresh herbs and aromatics, want to? It's everything a home made stuffing should be! Love love LOVE it! And I know you will too. :)

1/4 cup butter, cubed
1 pound baby portobello mushrooms, coarsely chopped
4 celery ribs, chopped
1 large onion, chopped
12 cups unseasoned bread cubes
1/4 cup chopped fresh parsley
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 large eggs, lightly beaten
3 cups vegetable broth

 In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery, and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a large bowl. Add stuffing cubes, herbs, and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

For a little variety, add several different kinds of mushrooms! More is more!
If you'd like a dryer stuffing, place a clean tea towel over your slow cooker, and then place the lid over it. The towel will prevent any condensation from dripping back into your stuffing!
I find it's best to use stale bread cubes. They absorb so much more flavor!
Btw, I may or may not have added a little more butter and a little more celery. And by a little, I mean A LOT. Why? Because I like it!!  If you like a lot, add a lot!

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