This stuffing is packed with flavor and veggies. The veggies are cut small so they don’t overpower the stuffing. This recipe uses the slow cooker to save much coveted oven and stove space for other Thanksgiving goodies. Makes about 12 servings.
¼ cup butter
2 cups chopped onion
½ cup chopped green onion
1 cups chopped celery
12 ounces sliced mushrooms
2 cups finely chopped greens (tatsoi and spinach work well)
½ cup chopped fresh parsley
12 cups bread, cut into bite size cubes (Sourdough tastes great in stuff. You can also mix in half whole wheat bread for extra fiber. Make sure to use day old bread for better texture)
2 tbsp. mixed fresh herbs (e.g.: sage, rosemary and thyme)
2 cups vegetable or chicken stock
2 eggs, beaten
salt and pepper to taste
1. Melt butter in a pan over medium heat. Cook onion, green onion, celery and mushroom for several minutes until soft. Add salt and pepper to taste.
2. Place bread cubes in slow cooker. Add cooked vegetables, greens, parsley and herbs. Mix well.
3. Add just enough broth to moisten bread (about 1 ½-2 cups). It’s better to start with less and add more later if needed.
4. Pour in eggs and mix well.
5. Cook on high for 2 hours. Check halfway through to see if more broth is needed. Add more salt and pepper if needed.