Festive Slow-Cooker Stuffing
Food recipe505 Mins
- 325g chopped onion
- 250g butter or margarine
- 4 tablespoons chopped fresh parsley
- 325g sliced mushrooms
- 425g bread cubes
- 2 eggs, beaten
- 1 litre chicken stock, or as needed
- 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
On medium heat melt butter in a pan and cook the onions, mushroom, stirring frequently. Ensuring the butter does not burn.
In a large mixing bowl pour cooked vegetables and juices over bread cubes. Season with, sage, thyme, marjoram and salt and pepper. Soak enough stock to moisten and mix in the eggs. Pour mixture into the slow cooker and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Serve with meat, add cranberry for a sweet and festive taste!