About this recipe:This is an easy way to make 'extra' stuffing for a large crowd, saving space because it cooks in a slow cooker. Very tasty and moist stuffing!
250g butter or margarine
325g chopped onion
250g chopped celery
4 tablespoons chopped fresh parsley
325g sliced mushrooms
425g dred bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 litre chicken stock, or as needed
2 eggs, beaten
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Method Prep:25min › Cook:8hr › Ready in:8hr25min
Melt butter in a frying pan over medium heat. Cook onion, celery, mushroom and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram and salt and pepper. Pour in enough stock to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
To bake in the oven...
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of stock. Transfer to a 20x30cm baking dish or other large dish. Bake uncovered for 45 minutes to 1 hour 180 C / Gas 4.
Really great recipe. Easy to prepare, and then just pop into the slow cooker and forget about it until ready to serve. I made it on Christmas Day, and it got rave reviews from everyone at the table. A definite keeper. - 26 Dec 2009
Just made this on Saturday for a turkey dinner party (9 people) it was UH-MAZING!!! Everybody asked for the recipe. After years of looking for the right stuffing recipe, I've finally found it...definitely a keeper. The only thing I don't agree with is the 4-8 hours in the slow cooker...Ours was done in 2 hours, I left it in 3 just because the recipe called for more time. - 17 Dec 2014