How to make it

  • Melt butter in a skillet over medium heat. Cook onion, celery, mushrooms and parsley in the butter, stirring frequently.
  • Spoon cooked vegetables over bread crumbs in a very large mixing bowl. Season with poultry seasoning, thyme, marjoram, salt & pepper. Pour enough broth to moisten and mix in the eggs. Transfer mixture to the slow cooker and cover.
  • Cook on high for 45 minutes, then reduce heat to low and cook for 4-8 hours.

Reviews & Comments 4

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  • camdozer 11 years ago
    Pear1 must have messed something up. I took out half the butter since she said it was messy and greasy, but i used all the chicken broth the recipe called for. This was bombin'.
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  • pear1 12 years ago
    I made this stuffing today, Christmas '07, and I have to say it came out a greasy, salty, mushy mess. Thanks goodness I did not put in the full amount of chicken stock (I only used 1/2 of what was called for). After it was in the crock pot for five hours, I put it in a Pyrex dish and began sopping up the grease, using at least 20 paper towels. It is also too salty, even though I used low sodium chicken stock. I am still undecided as to whether or not I will serve it when we eat dinner in an hour. I would never make this again.
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  • michelle73 12 years ago
    This is perfect and I'll make this for Thanksgiving. Great post!
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  • tnacndn 12 years ago
    I have a crockpot recipe for stuffing too. Mine is a bit different than yours . I love being able to make it in the crock pot.
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