Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Sides: Crockpot Stuffing




Source of Recipe


unknown


List of Ingredients




1 cup butter or margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs
1 package mushrooms -- sliced (12 ounce)
12 cups slightly dry bread crumbs -- (up to 13)
1 teaspoon ground poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 cups chicken broth or turkey broth -- (up to 4 1/2)
2 eggs -- well beaten



Recipe



1.Melt butter or margarine in a skillet. Saut‚ onion, celery,
mushroom, and parsley.

2.Pour saut‚ed vegetables over bread cubes in a very large mixing
bowl. Add all seasonings and toss together. Pour in enough broth to
moisten. Add beaten eggs, and mix together well.

3.Pack stuffing lightly into crock pot, and cover. Set to High for 45
minutes; then reduce to Low to cook for 4 to 8 hours.

This is an easy way to make "extra" stuffing for a large crowd, saving
stove space because it cooks in a crock pot. Very tasty and moist!

Makes 8 servings