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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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Ingredients:
2 cups chopped celery |
2 cups chopped onions |
1/4 cup chopped parsley |
2 (8 ounce) cans mushrooms, drained |
12 cups stale bread, cut into cubes |
1 teaspoon poultry seasoning |
1 teaspoon dried thyme |
1 1/2 teaspoons sage |
1/2 teaspoon ground black pepper |
1 1/2 teaspoons salt |
1/2 teaspoon dried marjoram |
2 eggs, beaten |
4 cups vegetable broth |
Directions:
1. In a large skillet over medium heat, melt the butter.
2. Saute the celery, onion, parsley and mushrooms until onions are soft.
3. In a large bowl, combine the bread cubes and vegetables.
4. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
5. Toss together well.
6. Add egg and enough broth to moisten.
7. Lightly pack into slow cooker; cover and cook on high for 45 minutes.
8. Reduce to low and cook for 4 to 8 hours.
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