Slow Cooker Stuffing

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Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 – 18

Ingredients:

• 1 cup butter or margarine
• 2 cups chopped onion
• 3 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 cups chicken broth, (as needed !!)
• 2 cans of water chestnuts (diced fine)
• 2 eggs, beaten

Directions:

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: everything can be sautéed the night before and combined with store bought bread cubes and about 1/4 of the chicken stock and refrigerated.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
3. Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).

OPTION: can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries

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(Recipe Credit: FReeper 'Stand Watch Listen')