Crock Pot Stuffing 100207

Crock Pot Stuffing
Serves 12

1 cup of butter
2 cups of chopped onion
2 cups of chopped celery
1/4 cup of chopped parsley
2 (8 oz.) cans of sliced mushrooms, drained
12 cups of day old bread cubes, dried overnight
1 tsp. of poultry seasoning
1-1/2 tsp. of dried sage leaves
1 tsp. of dried thyme leaves
1/4 tsp. of pepper
1 tsp. of salt
1/4 tsp. of garlic powder
3-1/2 cups of chicken or turkey broth and
2 eggs, beaten

1. To dry the bread, let it stand uncovered overnight on a wire rack or bake in a 200 degree F oven for about 20-30 minutes until it's firm.

2. In a heavy skillet, melt the butter over low heat. Add the onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes.

3. Meanwhile, place the bread cubes in a large bowl. Pour this mixture over the bread cubes, then add all seasonings and toss well.

4. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Add eggs and mix well.

5. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.