(Ingredients:
- 1 cup butter
- 2 large onions, chopped
- 2 cups chopped celery
- 2 tablespoons chopped parsley
- 8 ounces mushrooms, sliced
- 12 to 13 cups slightly dry bread cubes
- 1 1/2 teaspoonspoultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried leaf sage
- 1 teaspoon dried thyme
- 1/2 teaspoon ground marjoram
- 2 to 2 1/2 cups chicken broth
- 2 eggs, beaten
Preparation:
Melt butter in a large 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 a lightly greased slow cooker. Cover and cook on HIGH 1 hour; reduce to LOW and cook 4 to 7 hours longer. Serves 6.
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