Category: Crockpot, Poultry, Chicken
Yield: 6 servings
1 c Margarine 2 Eggs, well beaten
2 c Onion, chopped 1 1/2 ts Salt
2 c Celery, chopped 1 1/2 ts Sage
1/4 c Parsley sprigs 1 ts Thyme
2 c Mushrooms, 8 oz., drained 1/2 ts Pepper
12 c Bread cubes, slightly dry 1/2 ts Marjoram, optional
1 ts Poultry seasoning 3 1/2 c 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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