Why should stuffing take up room in your busy oven on Thanksgiving day? Why should your vegetarian guests miss out this delicious mix of toasted bread cubes, vegetables and spices. This recipe for parve Crock Pot Stuffing tastes like it was cooked in the turkey, but it is actually prepared completely separately in the slow cooker.
Prep Time: 20 minutes
Cook Time: 4 hours, 00 minute
Ingredients:
- 14-16 pieces of toasted bread, cut into cubes
- 3.5 ounces (100 grams) pareve margarine
- 2 large onions, chopped
- 2 1/2 cups chopped celery
- 16 ounces canned sliced mushrooms
- 1/4 cup chopped fresh parsley
- 1 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken broth, or as needed
- 2 eggs, beaten
Preparation:
1. Lay bread on cookie sheet and toast in the oven until just crisp. Cool and cut into cubes. Place in Crockpot.
2. Melt margarine in a skillet. Saute onion and celery until beginning to soften. Add mushrooms and parsley. Cook, stirring frequently, until vegetables are heated through. Season with salt and pepper.
3. Mix the vegetables with the bread cubes in the Crockpot. Mix in beaten eggs. Pour chicken broth over the bread and vegetables.
4. Cover. Cook in high for 30 minutes. Lower temperature to low, and cook for 3-4 hours.
Variation: For extra turkey flavor, take the neck from your turkey and cook it in the Crockpot with the stuffing.
2. Melt margarine in a skillet. Saute onion and celery until beginning to soften. Add mushrooms and parsley. Cook, stirring frequently, until vegetables are heated through. Season with salt and pepper.
3. Mix the vegetables with the bread cubes in the Crockpot. Mix in beaten eggs. Pour chicken broth over the bread and vegetables.
4. Cover. Cook in high for 30 minutes. Lower temperature to low, and cook for 3-4 hours.
Variation: For extra turkey flavor, take the neck from your turkey and cook it in the Crockpot with the stuffing.
