Arizona Vegetable and Herb Bread Stuffing Recipe

Name: Arizona Vegetable and Herb Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup unsalted butter or ¾ cup margarine; 2 medium yellow onions, chopped; 2 cups chopped celery; 1 lb fresh white mushroom, sliced; 12 ½ cups packed stale white bread cubes (about 2 lb. bread); ¼ cup chopped fresh Italian parsley; 1 ½ teaspoons poultry seasoning; 1 ½ teaspoons salt; 2 teaspoons crumbled dried sage (or 2 T. chopped fresh sage); 1 teaspoon crumbed dried thyme (or 2 t. chopped fresh thyme); ½ teaspoon dried marjoram (or 1 1/2 t. chopped fresh marjoram or savory) or ½ teaspoon savory (or 1 1/2 t. chopped fresh marjoram or savory); ½ teaspoon fresh ground black pepper; 2 -3 cups chicken broth or 2 -3 cups turkey broth, to your taste; 2 large eggs, beaten (or 1/2 cup liquid egg substitute)

Servings: persons

¾ cup unsalted butter or ¾ cup margarine
2 medium yellow onions, chopped
2 cups chopped celery
1 lb fresh white mushroom, sliced
12 ½ cups packed stale white bread cubes (about 2 lb. bread)
¼ cup chopped fresh Italian parsley
1 ½ teaspoons poultry seasoning
1 ½ teaspoons salt
2 teaspoons crumbled dried sage (or 2 T. chopped fresh sage)
1 teaspoon crumbed dried thyme (or 2 t. chopped fresh thyme)
½ teaspoon dried marjoram (or 1 1/2 t. chopped fresh marjoram or savory) or ½ teaspoon savory (or 1 1/2 t. chopped fresh marjoram or savory)
½ teaspoon fresh ground black pepper
2 -3 cups chicken broth or 2 -3 cups turkey broth, to your taste
2 large eggs, beaten (or 1/2 cup liquid egg substitute)

1
Melt the butter in a large skillet over medium heat; liberally brush the inside of the crock with some of the melted butter, then cook the onions, celery, and mushrooms in the skillet until soft, 15 minutes.
2
Place the bread in a big bowl, add the parsley, poultry seasoning, salt, sage, thyme, marjoram, and pepper; toss to combine.
3
Pour the sauteed vegetables over the bread cubes and mix together.
4
In a large measuring cup, beat together the broth and the eggs; pour enough broth over the stuffing to moisten it evenly.
5
Pack the stuffing lightly into the slow cooker; cover and cook on HIGH for 1 hour.
6
Decrease heat to LOW and cook until puffy and nicely browned around the edges, 4-5 hours.
7
The stuffing can sit in the crock, covered, on KEEP WARM for 2-3 hours before serving.
8
Serve hot, right out of the crock.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup unsalted butter or ¾ cup margarine, 2 medium yellow onions, chopped, 2 cups chopped celery, 1 lb fresh white mushroom, sliced, and more.

Yes, Arizona Vegetable and Herb Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Arizona Vegetable and Herb Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions