Linda Clarkes Crock Pot Stuffing (Use 6 quart for 8-12 people) 1- 4 ½ oz Can Mushrooms, drained 2 cups chopped Celery 3 medium onions, chopped ¼ Cup Minced Parsley ½ Cup Margarine 13 Cups Unseasoned Bread Cubes 1 ½ tsp Sage 2 tsp Poultry Seasoning ½ tsp Pepper 2 Eggs 2-3 cans Chick Broth, low sodium*. (Use judgement..just enough broth to moisten bread) Saute drained mushrooms, celery, onions and parsley in margarine until tender. Toss bread cubes and spices and then mix with above. Mix eggs and broth and add to above. Spray Crockpot with Pam and add dressing. Cook on low heat for 4-5 hours or until thermometer is at 160 degrees. *OR, cook for 4 hours using only 2 cans of chicken broth and as soon as Turkey comes out of oven to rest, get ½ cup of turkey juices and add to the dressing. Place in a casserole dish and bake for 15-20 minutes, if needs to be dried up a bit.
Posted on: Sun, 24 Aug 2014 14:03:58 +0000
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