INGREDIENTS
| 2-1/2 cups chicken broth 1 cup butter OR margarine 1/2 cup chopped celery 1 can (4 ounces) mushrooms, drained 1/4 cup Durkee® Parsley Flakes 2 tablespoons Durkee® Minced Onion 1-1/2 teaspoons Durkee® Ground Sage 1 teaspoon Durkee® Poultry Seasoning 1 teaspoon salt 1/2 teaspoon Durkee® Basil Leaf 1/2 teaspoon Durkee® Ground Black Pepper 12 cups day old bread cubes OR unseasoned bread cubes for stuffing 2 eggs 1 can (10-3/4 ounces) condensed cream of chicken soup 5 cups chopped, cooked chicken OR turkey |
DIRECTIONS
Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes.
Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160ºF.
Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275ºF for 3 hours.
durkee.com
Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160ºF.
Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275ºF for 3 hours.
durkee.com
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