Thursday, November 8, 2012

Harvest Crock-Pot Stuffing

1 cup butter
2 cups chopped onion
2 cups chopped celery
12 ounces fresh mushrooms, sliced
1 cup chopped apples
1 cup dried cranberries
12 1/2 cups dry bread cubes
2 teaspoon poultry seasoning
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3-4 cups chicken broth
2 eggs, beaten
2/3 cup chopped pecans

Melt butter or margarine in a skillet over medium high heat. Cook onion, celery, mushroom, in butter, stirring frequently. Once almost cooked add the chopped apple and dried cranberries, cook for a couple more minutes. Spoon cooked vegetables and remaining butter over bread cubes in a very large mixing bowl. Season with poultry seasoning, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Stir in the chopped pecans. Transfer mixture to crock-pot, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

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