Slow Cooker Homemade Mushroom Stuffing
Recipe: #29424
April 25, 2018
Categories: Side Dishes, Eggs, Mushrooms, Thanksgiving, Oven Bake, Slow Cooker, Non-Dairy, Herbs, more
"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!"
Ingredients
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 by Step Method
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
- Slow cooker
- Skillet
- Baking pan