A delicious, savory, umami-filled side dish, this slow cooker mushroom stuffing will not take up any oven space on Thanksgiving!Is anyone else in denial that Thanksgiving is next week?! Anytime it comes up in conversation I’m just like whaaaaat? How is it the holidays already?!
- 1 16-ounce stale loaf of white or sourdough bread, cut into 1-inch cubes
- 4 tablespoons butter
- 1 extra-large or 2 medium onions, diced
- 4 large celery stalks, diced
- 4 cloves garlic, minced
- 1 lb mushrooms, chopped
- 1/4 cup chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 eggs
- 3 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- Freshly ground black pepper
- 3/4 cup chopped walnuts
- In a large saute pan, melt butter over medium-high heat. Add the onions, celery and garlic and cook until tender, about 5-7 minutes.
- Add mushrooms, sage, rosemary and thyme and cook until mushrooms are tender, about 5 minutes.
- In a medium bowl, whisk together eggs, chicken broth, salt and pepper.
- In a greased slow cooker, add bread and fold in walnuts.
- Pour broth mixture over bread and gently toss to evenly coat the bread.
- Cover and cook on low for 3-4 hours.