Traditional stuffing slow-cooked for ultimate moisture and flavor. Great with turkey or chicken dinners.

Ingredients

• 2 (4.5 ounce) jars sliced mushrooms, drained
• 4 celery ribs, chopped
• 2 medium onions, chopped 1/4 cup minced fresh parsley 3/4 cup butter, cubed
• 1 1/2 pounds day old bread, crusts removed and cubed 1 1/2 teaspoons salt
• 1 1/2 teaspoons rubbed sage 1 teaspoon poultry seasoning 1 teaspoon dried thyme
• 1/2 teaspoon pepper 2 eggs
• 1 (14.5 ounce) can chicken broth

Directions

1. In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
2. Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.