- Servings: 12 servings approx.
- Cook Time: approx. 4 hrs.
|1½ cups||Chopped Onion|
|2 cups||Chopped Celery|
|¼ cup||Finely Chopped Parsley|
|8 oz||Fresh Sliced Mushrooms, optional|
|12– 13 cups||Dry Stuffing Cubes|
|1 tsp||Poultry Seasoning|
|1 tsp||Crumbled Dried Sage|
|1 tsp||Dried Leaf Thyme|
|2– 4 cups||Chicken Broth|
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss to blend ingredients well. Pour in 2 or more cups chicken broth to moisten. Add beaten eggs and mix together well. Pack lightly into a greased slow cooker. Cover and cook on high for 45 minutes, reduce to low and continue to cook for 3 to 4 hours. Watch so it doesn't burn. If too dry, add more broth.