Recipe provided by Eggland's Best®
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup butter
- 6 cups cubed day-old white bread
- 6 cups cubed day-old whole wheat bread
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 2 large eggs, beaten
- In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
- In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
- Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Yield: 10 servings.
Originally published as Egglands Best Stuffing from the Slow Cooker in Eggland's Best 2015
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