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Ingredients
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1 cup butter
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2 cups chopped celery
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2 cups chopped onion
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2 (8 ounce) cans mushrooms, drained
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¼ cup chopped parsley
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12 cups white bread, cut into cubes
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1 ½ teaspoons salt
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1 ½ teaspoons sage
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1 teaspoon poultry seasoning
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1 teaspoon dried thyme
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½ teaspoon ground black pepper
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½ teaspoon dried marjoram (Optional)
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2 eggs, beaten
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4 cups chicken broth
Directions
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Melt butter in a large skillet over medium heat. Add celery, onion, mushrooms, and parsley; sauté until soft, 5 to 7 minutes.
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In a large bowl, combine bread cubes and cooked vegetables. Add salt, sage, poultry seasoning, thyme, pepper, and marjoram. Toss together well. Add egg and enough broth to moisten.
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Lightly pack stuffing mixture into a slow cooker. Cover and cook on High for 45 minutes. Reduce to Low and cook for 4 to 8 hours.
Nutrition Facts (per serving)
290 | Calories |
19g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 11 | |
Calories 290 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 11g | 56% |
Cholesterol 78mg | 26% |
Sodium 901mg | 39% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 6g | 11% |
Vitamin C 5mg | 5% |
Calcium 96mg | 7% |
Iron 2mg | 13% |
Potassium 219mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.