Yield: 7 servings
Measure | Ingredient |
---|---|
⅓ cup | Margerine |
1 cup | Chopped onion |
1 cup | Chopped celery |
½ teaspoon | Poultry seasoning |
2 tablespoons | Chopped parsley |
½ teaspoon | Salt |
1 \N | Egg, well beaten |
½ teaspoon | Sage |
¼ teaspoon | Thyme or marjarom |
8 ounces | Canned mushrooms |
6½ cup | Bread cubes, dry |
10½ ounce | Can cream of chicken soup |
WITH WATER ADDED TO EQUAL
2 CUPS
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.
Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.