Arizona Vegetable And Herb Bread Stuffing

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3/4 cup unsalted butter or 3/4 cup margarine
• 2 medium yellow onions, chopped
• 2 cups chopped celery
• 1 lb fresh mushroom, sliced
• 12 1/2 cups packed stale bread cubes (about 2 lb. bread)
• 1/4 cup chopped fresh italian parsley
• 1 1/2 teaspoons poultry seasoning
• 1 1/2 teaspoons salt
• 2 teaspoons crumbled dried sage (or 2 t. chopped fresh sage)
• 1 teaspoon crumbed dried thyme (or 2 t. chopped fresh thyme)
• 1/2 teaspoon dried marjoram (or 1 1/2 t. chopped fresh marjoram or savory) or 1/2 teaspoon savory (or 1 1/2 t. chopped fresh marjoram or savory)
• 1/2 teaspoon fresh ground black pepper
• 2 -3 cups chicken broth or 2 -3 cups turkey broth, to your taste
• 2 large eggs, beaten (or 1/2 cup liquid egg substitute)

Recipe

• 1 melt the butter in a large skillet over medium heat; liberally brush the inside of the crock with some of the melted butter, then cook the onions, celery, and mushrooms in the skillet until soft, 15 minutes.
• 2 place the bread in a big bowl, add the parsley, poultry seasoning, salt, sage, thyme, marjoram, and pepper; toss to combine.
• 3 pour the sauteed vegetables over the bread cubes and mix together.
• 4 in a large measuring cup, beat together the broth and the eggs; pour enough broth over the stuffing to moisten it evenly.
• 5 pack the stuffing lightly into the slow cooker; cover and cook on high for 1 hour.
• 6 decrease heat to low and cook until puffy and nicely browned around the edges, 4-5 hours.
• 7 the stuffing can sit in the crock, covered, on keep warm for 2-3 hours before serving.
• 8 serve hot, right out of the crock.