Crockpot stuffing
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margerine |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped celery |
| ½ | teaspoon | Poultry seasoning |
| 2 | tablespoons | Chopped parsley |
| ½ | teaspoon | Salt |
| 1 | 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 |
Directions
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.