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Crockpot Stuffing II
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1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 4-ounce cans sliced mushrooms, drained
12 to 13 cups slightly dry bread cubes
1 tsp poultry seasoning
1/2 tsp each salt and pepper
1-1/2 tsp sage
1 tsp dried thyme
1/2 tsp marjoram
2 to 2-1/2 cups chicken or turkey broth
2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well.
Pour in enough broth to moisten; add beaten eggs and mix well. Pack lightly into Crock-Pot. Cover; cook on high 45 minutes; then reduce to low 4 to 8 hours. 6 servings.
NOTE: Two 7-ounce packages seasoned stuffing mix may be substituted for bread cubes. Use 3 to 3-1/2 cups chicken broth; omit herbs and salt. 6 servings
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