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Crockpot Stuffing Recipe
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| Ingredients | | | 1/3 | cup | margerine | | | 1 | cup | onion, chopped | | | 1 | cup | celery, chopped | | | 1/2 | teaspoon | poultry seasoning | | | 2 | tablespoon | parsley, fresh, chopped | | | 1/2 | teaspoon | salt | | | 1/2 | teaspoon | sage | | | 1/4 | teaspoon | thyme or marjarom | | | 8 | oz | canned mushrooms | | | 6 1/2 | cup | bread cubes, dry | | | 10 1/2 | oz | can cream of chicken soup with water added to equal 2 cups | | | 1 | each | egg, well beaten | | | | | |
Directions:
| Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.
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