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Home Recipes Dishes & Beverages Stuffings & Dressings

Slow Cooker Mushroom Stuffing

Name: Slow Cooker Mushroom Stuffing
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 16 servings.
Ingredients: 1/4 cup butter, cubed; 1 pound baby portobello mushrooms, coarsely chopped; 4 celery ribs, chopped; 1 large onion, chopped; 12 cups unseasoned stuffing cubes; 1/4 cup chopped fresh parsley; 1-1/2 teaspoons rubbed sage; 1 teaspoon salt; 1 teaspoon dried thyme; 1 teaspoon poultry seasoning; 1/2 teaspoon dried marjoram; 1/2 teaspoon pepper; 2 large eggs, lightly beaten; 3 cups vegetable broth

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Total Time

Prep: 30 min. Cook: 3 hours

Makes

16 servings

My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. —Eric Cooper, Durham, North Carolina

Slow Cooker Mushroom Stuffing Recipe photo by Taste of Home

Ingredients

1/4 cup butter, cubed
1 pound baby portobello mushrooms, coarsely chopped
4 celery ribs, chopped
1 large onion, chopped
12 cups unseasoned stuffing cubes
1/4 cup chopped fresh parsley
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 large eggs, lightly beaten
3 cups vegetable broth

Directions

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine.
Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

Nutrition Facts

3/4 cup: 190 calories, 5g fat (2g saturated fat), 31mg cholesterol, 625mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Slow Cooker Mushroom Stuffing

Ingredients

Directions

Nutrition Facts

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