Slow Cooker Mushroom Stuffing Recipe

Ingredients

1/4 cup butter, cubed1 pound baby portobello mushrooms, coarsely chopped4 celery ribs, chopped1 large onion, chopped12 cups unseasoned stuffing cubes1/4 cup chopped fresh parsley1-1/2 teaspoons rubbed sage1 teaspoon salt1 teaspoon dried thyme1 teaspoon poultry seasoning1/2 teaspoon dried marjoram1/2 teaspoon pepper2 large eggs, lightly beaten3 cups vegetable broth

Preparation

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine.

Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.