INGREDIENTS
- Servings: 4
- 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
DIRECTIONS
- 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.
