Name: Slow Cooker Mushroom Stuffing
Ingredients: 1 16-ounce stale loaf of white or sourdough bread, cut into 1-inch cubes; 4 tablespoons butter; 1 extra-large or 2 medium onions, diced; 4 large celery stalks, diced; 4 cloves garlic, minced; 1 lb cremini (or baby bella) mushrooms, chopped; 1/4 cup chopped fresh sage leaves; 2 tablespoons chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 2 eggs; 3 cups chicken broth (or vegetable broth); 1 teaspoon salt; Freshly ground black pepper; 3/4 cup chopped walnuts

Description

A delicious, savory, umami-filled side dish, this slow cooker mushroom stuffing will not take up any oven space on Thanksgiving!

Ingredients

Scale

1 16-ounce stale loaf of white or sourdough bread, cut into 1-inch cubes
4 tablespoons butter
1 extra-large or 2 medium onions, diced
4 large celery stalks, diced
4 cloves garlic, minced
1 lb cremini (or baby bella) mushrooms, chopped
1/4 cup chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 eggs
3 cups chicken broth (or vegetable broth)
1 teaspoon salt
Freshly ground black pepper
3/4 cup chopped walnuts

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Instructions

In a large saute pan, melt butter over medium-high heat. Add the onions, celery and garlic and cook until tender, about 5-7 minutes.
Add mushrooms, sage, rosemary and thyme and cook until mushrooms are tender, about 5 minutes.
In a medium bowl, whisk together eggs, chicken broth, salt and pepper.
In a greased slow cooker, add bread and fold in sautéed vegetables and walnuts.
Pour broth mixture over bread and gently toss to evenly coat the bread.
Cover and cook on low for 3-4 hours.

Notes

You can substitute vegetable broth for chicken if you want to make this stuffing vegetarian.