Crock Pot Stuffing Barbaja W.
photo by Color Guard Mom
- Ready In:
- 5hrs 20mins
- Ingredients:
- 8
- Yields:
-
7 crock pot full for guests
- Serves:
- 7
ingredients
- 12 cups prepared stuffing
- 1 cup butter or 1 cup margarine
- 2 cups chopped celery
- 2 cups chopped onions
- 1⁄2 cup mushroom (either fresh chopped or canned drained)
- 1 teaspoon chopped fresh parsley or 1 teaspoon chopped dried parsley
- 2 beaten eggs
- 4 cups chicken broth (i used canned)
directions
- Saute butter onion parsley mushroom celery combine with other ingredients.
- Cook in covered crock pot on high for one hour and on low for 4 hours.
- Stays moist on low while guest come and go on no schedule, like for an open house or something.taste good. May use cornbread or plain stuffing.
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Reviews
-
Excellent recipe! I am just sorry my photo isn't better, as I didn't get a chance to photo it until it had been in the crockpot a little too long. DH and I taste tested it after the 4 hours, it was OUTSTANDING. Dingy me though forgot to turn off the crockpot and it continued to cook... To me it was still very tasty. I didn't have any celery and mushrooms, so subbed in giblets. Also didn't have any parsley so doubled the poultry seasoning. Again - this is very yummy! Will make again, but be sure not to over cook it.
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Everyone I had over for Thanksgiving loved this stuffing! I cut up the celery, onions and mushrooms (extra, extra mushrooms) and heated them with butter in the microwave, then I just added the mixture to the prepared stuffing. The stuffing I prepared turned out too wet, so I did not add the extra chicken broth. I made half of a recipe (2 boxes of stovetop, I love stovetop) and put it in a 3 qt crock pot. The crock pot was full. We were short 2 people this year, and there was only enough stuffing for one person to take home leftovers, next year I will have to make the full recipe and use a 6 qt crock pot. I have been regretting giving away the leftovers of this, but I have to keep reminding myself that it was easy to make, and I have all of the ingredients to make more…Yum!
RECIPE SUBMITTED BY
barbaja w.
Moline, IL
My family has a recipe heritage from Finland, Germany, Switzerland, and Italy. Also, I like to try new foods from all sorts of places, this is an american tradition. Some of my favorite recipes are from a Girl Scout cookbook.
This is because I am a Girl Scout Leader. During the summer, for one week, I volunteer as Girl Scout program manager at our daycamp. I help manage crafts, songs, games, activities around a central theme. At the same daycamp I am the bus lady. I say things like" Sit down ,don't poke your neighbor." or "Who wants to vote on what song to sing?" I love it.
Ok, now what else do I think is worth doing for fun? I like to garden in our yard. My all time favorite "cookbook" is a recipe box from my great grandma, grandma, and mother, in thier own handwriting. My second most favorite cookbook is Mrs. Beeton's all about cookery New Edition circa 1913. I am passionate about people, pets, children.
i like attending and volunteering at native american pow wows, summer picnics and meetings. it is a good welcoming club. t native american thru daughter.happy to have learned few recipes there.
If I had a month off no work, no responsibilities I would do arts and crafts and read books all night long sleeping in late each morning. I would go to museums in the afternoon, then to the library to get more books. I would cook and eat foods that I remember from my childhood.