Slow Cooker Mushroom Stuffing | Kara Lydon

Ingredients

• 1 16-ounce stale loaf of white or sourdough bread, cut into 1-inch cubes
• 4 tablespoons butter
• 1 extra-large or 2 medium onions, diced
• 4 large celery stalks, diced
• 4 cloves garlic, minced
• 1 lb cremini (or baby bella) mushrooms, chopped
• 1/4 cup chopped fresh sage leaves
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 2 eggs
• 3 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• Freshly ground black pepper
• 3/4 cup chopped walnuts