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like this a bit moister than the recipe makes it so I add more liquid. I took this to a pot luck and it went over well.


  • 9 oz. can sliced mushrooms, drain and reserve juice
  • 4 celery ribs, sliced
  • 2 medium onions, chopped
  • 2 Tbsp. dried parsley flakes
  • 3/4c. margarine or butter
  • 13c. cubed day old bread
  • 1 1/2tsp. salt
  • 3 tsp. sage
  • 1/2 tsp. pepper
  • 2 eggs
  • 2 tsp. chicken broth powder


  • Saute the mushrooms, celery and onions in butter until tender.
  • In a large bowl toss the bread cubes with salt, sage and pepper.
  • Add the mushroom mixture.
  • Add enough water to the reserved mushroom liquid to make 14 1/2 oz then put chicken powder in it.
  • Add eggs to the broth and stir well.
  • Add to the bread mixture and toss.
  • Put in a slow cooker and cook on low for 4-5 hours or to 160 degrees.
  • In place of mushroom juice and boullion you could also use prepared chicken broth.

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