Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4713/
Crockpot Bread Stuffing
Heated to perfection in the crockpot - taste the difference yourself
Yield: 9 cups
Ingredients
| 1 |
cup |
butter or margarine
|
|
|
| 3/4 |
cup |
onion, chopped
|
|
|
| 1-1/2 |
cups |
celery, chopped (including stalks and leaves)
|
|
|
| 1 |
cup |
mushrooms (sliced)
|
|
|
| 9 |
cups |
soft bread cubes (sourdough, Italian, wheat, or your choice)
|
|
|
| 1-1/2 |
teaspoons |
sage leaves, crushed
|
|
|
| 1 |
teaspoon |
thyme leaves, crushed
|
|
|
| 1/2 |
teaspoon |
black pepper
|
|
|
| 1 |
tablespoon |
parsley
|
|
|
|
|
dash salt
|
|
|
Directions:
In large stockpot, saute onion, celery and mushrooms in butter until onion is tender. Stir in 1/3 of the bread cubes. Add sage, thyme, pepper, parsley and salt. Toss to blend. Add remaining bread cubes and blend together. Set aside one cup of dressing to stuff poultry just before roasting. This adds wonderful flavor to the bird.
Spray crockpot with nonstick cooking spray. Add remaining stuffing and cook covered on HIGH for 45 minutes to 1 hour. Reduce temperature to LOW for 4 hours. Place any remaining stuffing in greased baking pan, covered with foil and heat in a 350 degree F. oven for 1 hour.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4713/