|
|
Cooking Recipes
/
Vegetables
/
Stuffing, Slow Cooker
|
| |
|
|
| Ingredients: |
- 1 Stick butter or margarine
- 1 cup Onion; finely chopped
- 1 cup Celery; finely chopped
- 1 cn Mushrooms; (8 ounce) drained
- 1/4 cup Parsley; chopped
- 1 1/2 tsp Poultry seasoning
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 12 cup Toasted bread cubes
- 2 Eggs; well beaten
- 1 1/2 cup Chicken bouillon
|
| Directions: |
- Melt butter in skillet. Add onion and celery and saute until tender.
- Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker.
- Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.
- bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes.
- From the recipe files of Carole Walberg From "chickie" on slowcooker
- Per serving: 151 Calories; 4g Fat (22% calories from fat); 5g Protein; 24g Carbohydrate; 38mg Cholesterol; 564mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Vegetable; 1/2 Fat
|
|
|
| |
|
|
|
|
