Рецепт Momma Law's Crockpot Stuffing
This is a total family favorite recipe. I remember the year I first had this stuffing. Mom never made it another way after that. What I love most about it is the mushrooms! Yummy! Back in the beginning, Mom would use canned mushrooms (maybe she still does, I'm not sure - haven't had hers in a while now). When I make this however, I always saute fresh mushrooms to mix in. Makes this stuffing divine!
If you like crispies with your stuffing edges, never fear, because the heat and length of time you cook this cause the stuffing to be crispy around the edges of the dish. While we will be having Thanksgiving with my Aunt this year (as we have every year since we moved to Albany area), I did buy a small turkey breast and will be making this stuffing this year when I make our own little turkey dinner to have together.
What is your favorite part of the Thanksgiving meal?
Momma Law's Crockpot Stuffing
- 1 cup butter
- 2 cups onion, chopped (I use 1 large)
- 2 cups celery, chopped (I probably only use 1 cup)
- 1/4 cup. parsley sprigs
- 1-16 oz package sliced mushrooms
- 12-13 cups bread cubes (dried)
- 1 teaspoon poultry seasoning
- 1-1/2 teaspoon sage
- 1-1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1-2 teaspoons margarine
- 3-4 cups chicken broth
- 2 eggs beaten
Saute onion, celery, and mushrooms in butter. Sprinkle with fresh parsley and stir. Remove from heat.
Mix bread crumbs and seasoning. Pour over onion mixture and stir to mix. Add chicken broth and beaten eggs to mixture and toss lightly. Place in crockpot (do not pack) and cook on high for 45 minutes. Turn to low for 4-8 hours.