Slow Cooker Celery and Mushroom Bread Stuffing -

This slow cooker celery and mushroom bread stuffing is a favorite stuffing / dressing for any of the holidays to complete the meal. It’s also a delicious side for everyday meals too! Or, make it for an office party or potluck. From my new cookbook. Checkout my other cookbooks here.

Slow Cooker Celery and Mushroom Bread Stuffing

Recipe from Best Dressing and Stuffing Recipes: Not Just for Thanksgiving!

Prep: 25 min Cook: 4 hrs 50 min Serves: 16

Ingredients

1 cup butter

2 cups onion, chopped

2 cups celery, chopped

12 ounces mushrooms, sliced

¼ cup fresh parsley, chopped

12 cups dry bread cubes

1 ½ tsp salt

1 ½ tsp dried sage

1 tsp poultry seasoning

1 tsp dried thyme

½ tsp dried marjoram

½ tsp ground black pepper

4 ½ cups chicken broth, or as needed

2 large eggs, beaten

Directions

Line the slow cooker with parchment paper, foil, or crockpot liner to prevent sticking, if desired. Or, you can also grease the crockpot to help prevent stuffing from sticking.
In a large skillet, melt the butter over medium heat. Add the onion, celery, mushrooms, and parsley, and cook until soft, about 10 minutes.
In a large bowl, add the bread cubes. Add the cooked vegetables, season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Stir to combine.
Add just enough broth to moisten (don’t dump all the broth in at once) but not make it soggy, and then mix in the eggs.
Pour the mixture into the slow cooker, cover, and set on Low and cook for 2-4 hours, depending on how hot your slow cooker cooks. **To keep the stuffing from becoming mushy, add a dry tea towel on top before add the lid to absorb the condensation.
Stir every 30 minutes to prevent sticking and add more broth as needed.

Tip!

The trick to perfect moisture balance for stuffing depends on the dryness of the bread cubes. If the bread is fresh and not dried, use less broth. Dried bread will need more broth. The bread can burn in the slow cooker, so stir every 30 minutes and add broth as needed.