1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon fresh parsley
3 ounces fresh mushrooms, sliced (I use A LOT more!)
3.5 cups dry bread cubes
1/4 teaspoon poultry seasoning
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1.5 cups chicken broth
1/4 egg substitute
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl.
Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten, and mix in eggs.
Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Pairs Well With
I received this recipe from a friend.