Ingredients

The following ingredients have 16 Servings
  • 1 cup margarine
  • 2 cups celery (chopped)
  • 2 cups onion (chopped)
  • ¼ cup fresh parsley (chopped)
  • 12 oz mushroom (sliced)
  • 12 cups dry bread cubes
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • 1½ tsp dried sage
  • 1 tsp dried marjoram
  • 4½ cups chicken broth (or as needed )
  • 2 large eggs (beaten)

Instruction

  • Heat a large skillet over medium heat. Add margarine and melt.
  • Add celery, onion, parsley, and mushroom and cook (stirring often).
  • In a large mixing bowl, add bread cubes.
  • Add contents of the skillet on top of the bread and fold in
  • Fold in thyme, poultry seasoning, salt, pepper, sage, and marjoram.
  • Stir in chicken broth slowly, mixing as you go. Use only enough to moisten, you may not need the whole 4½ cups
  • Stir in the eggs
  • Place the contents of the mixing bowl in the slow cooker
  • Cook in the slow cooker on high heat setting for 45 minutes.
  • Reduce heat to low setting and cook an additional 4 - 8 hours.