Melissa’s Slow Cooker Stuffing

• to taste butter
• 2 cupscelery, chopped
• 1 cupyellow onion, chopped
• 2 1/2 tspdried parsley
• 2 cupsmushrooms, sliced
• 16 slicessandwich bread, cubed
• 1/2 cupdried cranberries
• 1 cupapple, chopped
• 1 tsppoultry seasoning
• 1 1/2 tspdried sage
• 1 tspdried thyme
• 1 tspgarlic powder
• 1/2 tspblack pepper, ground
• 3 cupschicken broth
• 1 egg, beaten
• 2 egg whites, beaten
• 1 cupwater

quantities scale with servings

Method

1. 1

   Melt butter in a large skillet over medium heat. Add onion, celery, mushrooms, and parsley to skillet. Stir often until veggies are tender.

2. 2

   Combine bread cubes, cranberries, and apple in a large bowl. Pour veggies over bread cubes and mix gently.

3. 3

   Season with poultry seasoning, sage, thyme, garlic powder, and pepper. Pour in broth (just enough to moisten) and gently mix in eggs.

4. 4

   Transfer mixture to slow cooker and cover.

5. 5

   Set slow cooker to High for 45 minutes; then reduce heat to Low and cook for 4 to 8 hours.