Slow Cooker Homemade Mushroom Stuffing

24
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"I recently rediscovered a cookbook hiding in my kitchen - Fix It and Forget It Recipes for Entertaining. All Slow Cooker / Crock Pot recipes! I tweaked it a bit, making it healthier, eliminating celery (hate it!), switching from canned to fresh mushrooms and editing the salt/pepper a bit. I haven't made it yet, but I like cooking from scratch but still use Stovetop for stuffing. Looking forward to trying this one!"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (60.7 g)
  • Calories 89.2
  • Total Fat - 3.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 22.4 mg
  • Sodium - 242 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.7 g
  • Protein - 3 g
  • Calcium - 65.9 mg
  • Iron - 1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Toast bread cubes for 15 minutes on baking sheet at 300 degrees. Original recipes calls for 18-22 slices of bread, but I think any type of bread may be used.

Step 2

Saute onion in butter in skillet until cooked. Stir in mushrooms and parsley.

Step 3

Combine seasonings and sprinkle over bread cubes. Gently stir in remaining ingredients into bread, then spoon in slow cooker.

Step 4

Cover, cook on high for 1 hour, then reduce heat to low and cook for 1-2 hours.

Tips & Variations


  • Slow cooker
  • Skillet
  • Baking pan

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