Slow Cooker Stuffing

• 份量: 16 servings
• 准备时间: 25 minutes
• 总时间: 5 hours 15 minutes

配料

1 cup butter

2 cups chopped onion

2 cups chopped celery

12 ounces sliced mushrooms

¼ cup chopped fresh parsley

12 cups dry bread cubes

1 ½ teaspoons salt

1 ½ teaspoons dried sage

1 teaspoon poultry seasoning

1 teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon ground black pepper

4 ½ cups chicken broth, or as needed

2 large eggs, beaten

步骤

Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.

Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Pour in enough broth to moisten, then mix in eggs. Transfer mixture to a slow cooker.

Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.

营养

• 卡路里: 197 kcal
• 总脂肪: 13 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 0 g
• 胆固醇: 54 mg
• 钠: 502 mg
• 总碳水化合物: 17 g
• 膳食纤维: 2 g
• 总糖: 3 g
• 蛋白质: 4 g