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    STUFFING FOR SLOW COOKER


    Source of Recipe


    Aunt Saunny

    1 cup butter
    2 cups chopped celery
    2 cups chopped onion
    1/4 cup chopped parsley
    2 (8 ounce) cans mushrooms, drained
    12 cups white 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 (optional)
    2 eggs, beaten
    4 cups chicken broth

    In a large skillet over medium heat, melt the butter. Saute the
    celery, onion, parsley and mushrooms until onions are soft.
    In a large bowl, combine the bread cubes and vegetables. Add the
    poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss
    together well. Add egg and enough broth to moisten.
    Lightly pack into slow cooker; cover and cook on high for 45 minutes.
    Reduce to low and cook for 4 to 8 hours.




 

 

 


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