Crock Pot Stuffing

🧂 Ingredients

• 1 – 12 ounce bag Herb Seasoned Cubed Stuffing (I prefer Pepperidge Farms brand, but any band works!)
• 2 cups diced celery
• 2 cups diced onion
• 1 whole garlic clove, minced fine
• 4 ounces mini portabella mushrooms, finely chopped
• 1 tbsp olive oil
• 1 sprig of rosemary

  remove leaves from stem and chop fine
• 1 spring of savory

  remove leaves from stem and chop fine
• 1 tbsp fresh thyme

  remove leaves from stem and chop fine
• 5 leaves of sage
• 5 tbsp butter
• 1 whole egg
• 3 cups chicken stock
• salt and pepper to taste

Instructions

• 1 Saute onions, celery, garlic, and mushrooms in 4 tablespoons of butter and 1
  tablespoon of olive oil. Season with salt and pepper. Add chopped herbs,
  combine. Cook over medium heat, moving vegetables and herbs around in pan until
  onion is translucent and vegetables have cooked down to about half. This should
  take approximately 10 minutes. Remove from heat.
• 2 Whisk egg into chicken stock.
• 3 Add dried bread to pan with cooked vegetables and herbs, slowly pour stock and
  egg mixture over bread crumbs, mix with wooden spoon or spatula to combine.
• 4 Butter crock pot dish. Pour in stuffing mixture. Turn crock pot on high for 1
  hour, turn down to low and cook for 3-4 hours.
• 5 *using a cooking thermometer insert into the middle of stuffing it should read
  165 degrees F to be considered done cooking.

Nutrition Info