Directions:
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, carrots and parsley in butter, stirring frequently.
- Cook sausage and drain fat, set aside.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
- Pour in enough broth to moisten, and mix in eggs. Add sliced olives.
- Transfer mixture to slow cooker, and cover.
- Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 988.22 Kcal (4137 kJ) | ||
| Calories from fat | 278.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.9g | 48% | |
|---|---|---|---|
| Cholesterol | 90.72mg | 30% | |
| Sodium | 3645.24mg | 152% | |
| Potassium | 870.35mg | 19% | |
| Total Carbs | 140.77g | 47% | |
| Sugars | 16.79g | 67% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 32.06g | 64% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 8.5mg | 47% | |
| Calcium | 223.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 234.62 Kcal (982 kJ) | ||
| Calories from fat | 66.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 48% | |
|---|---|---|---|
| Cholesterol | 21.54mg | 30% | |
| Sodium | 865.46mg | 152% | |
| Potassium | 206.64mg | 19% | |
| Total Carbs | 33.42g | 47% | |
| Sugars | 3.99g | 67% | |
| Dietary Fiber | 1.82g | 31% | |
| Protein | 7.61g | 64% | |
| Vitamin C | 2.2mg | 16% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2mg | 47% | |
| Calcium | 53.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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