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Monday, November 22, 2010

Old Fashioned Stuffing

2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 cup butter, cubed
1/2 cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14-1/2 ounces) Progresso ® Chicken Broth

In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.

Tempt my Tummy Tuesdays


  1. Stuffing is my favorite part of our holiday meals! I don't know why I've never thought to add mushrooms before - they would be really yummy!


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