Slow Cooker Stuffing

In a large skillet over medium heat, melt Butter (1 cup). Once melted, add Onions (2 cups), Celery (2 cups), Mushrooms (2 1/4 cups) and Italian Flat-Leaf Parsley (4 Tbsp) to butter – stirring frequently. Sauté until vegetables soften and onions are translucent.

Add Poultry Seasoning (1 tsp), Fresh Sage (1 tsp), Fresh Thyme (1 tsp), Fresh Marjoram (1/2 tsp), Salt (1 tsp) & Ground Black Pepper (1/2 tsp) to skillet and mix in well.

In large bowl, mix together Brioche (1 loaf) cubes and vegetables – stir well.

In a medium bowl, beat two Farmhouse Eggs® Large Brown Eggs (2) and add to the bread mixture. Stir.

Add Chicken Broth (1 cup) to the mixture slowly – only add enough to make it “gloppy” – not soupy. Add sparingly – you can always add more while it’s cooking.

Transfer to slow cooker and cover. Be sure to spray the slow cooker with non-stick spray. If using a liner – spray that too!

Cook on high for 45 minutes, then reduce to low for 4 hours. Check every couple of hours and add more broth if stuffing appears dry.