Slow Cooker Stuffing
1 can mushroom stems and pieces
4 ribs celery, chopped
2 medium onions, chopped
2 tbsp. dried parsley
1/2 - 3/4c. Butter or margarine
13c. day old bread, cut into cubes
1 1/2tsp. salt
1 1/2tsp. sage
1tsp. poultry seasoning
1 tsp. thyme
1/2 tsp. pepper
Sauté the mushrooms, celery, and onions in butter until tender. In a large bowl toss the bread cubes with the seasonings. Add the mushrooms mixture. In a measuring cup drain the mushrooms and add water to equal 14 oz. Add 1 Tbsp. chicken bouillon. Pour over the bread mixture and toss well. Put into a slow cooker and cook on low for 4-5 hours.
You can use your slow cooker to keep mashed potatoes warm too.
The Old Guy