Slow Cooker Stuffing

stuffing
 
Original recipe makes 16 servings
  • 1 cup butter or margarine
  • 2 cups chopped onion

  • 2 cups chopped celery

  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms

  • 12 cups dry bread cubes

  • 1 teaspoon poultry seasoning

  • 1 1/2 teaspoons dried sage

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried marjoram

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 4 1/2 cups chicken broth, or as needed

  • 2 eggs, beaten

Directions

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

 

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Slow Cooker Mashed Potatoes

potates

Ingredients: (makes 8 servings)

  • 5 pounds red potatoes, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • salt and pepper to taste

Directions

  1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.