Red Meat Allergy Friendly Slow Cooker Stuffing
Total time3 hr 20 min
Prep time20 min
Cook time3 hr
4.5(23)
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Learn more →Ingredients
8 servings
- 1 loaf (about 16 oz) white sandwich bread or french bread, cut into ¾-inch cubes and left out overnight to stale
- 6 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp dried sage
- 1 ½ tsp dried thyme
- 1 tsp dried rosemary, crumbled
- ½ tsp black pepper
- 1 tsp salt
- 2 ½ cups low-sodium chicken broth
- 2 large eggs, beaten
- ¼ cup fresh parsley, chopped (optional)
Instructions
- 1
If you haven't staled the bread overnight, spread the cubes in a single layer on two large baking sheets and bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through, until dry and firm to the touch. Transfer to a large mixing bowl.
- 2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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