Crockpot dressing

Yield: 6 servings

Measure Ingredient
1 cup Margarine
2 cups Onion, chopped
2 cups Celery, chopped
¼ cup Parsley sprigs
2 cups Mushrooms, 8 oz., drained
12 cups Bread cubes, slightly dry
1 teaspoon Poultry seasoning
2 Eggs, well beaten
1½ teaspoon Salt
1½ teaspoon Sage
1 teaspoon Thyme
½ teaspoon Pepper
½ teaspoon Marjoram, optional
3½ cup Chicken broth

Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot Cookbook. I have enjoyed this many times at a friend's house. Using this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!

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