- 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
STEP 1
On medium heat melt butter in a pan and cook the onions, mushroom, stirring frequently. Ensuring the butter does not burn.
STEP 2
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.
STEP 3
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
STEP 4
Serve with meat, add cranberry for a sweet and festive taste!
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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