Ingredients
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2 cups chopped celery
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1/4 cup chopped parsley
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2 (8 ounce) cans mushrooms, drained
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12 cups stale bread, cut into cubes
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1 teaspoon poultry seasoning
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1 teaspoon dried thyme
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1 1/2 teaspoons sage
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1 1/2 teaspoons salt
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1/2 teaspoon dried marjoram
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2 eggs, beaten
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4 cups vegetable broth
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2 cups chopped onions
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1/2 teaspoon ground black pepper
Instructions
- In a large skillet over medium heat, melt the butter.
- Saute the celery, onion, parsley and mushrooms until onions are soft.
- In a large bowl, combine the bread cubes and vegetables.
- Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
- Toss together well.
- Add egg and enough broth to moisten.
- Lightly pack into slow cooker; cover and cook on high for 45 minutes.
- Reduce to low and cook for 4 to 8 hours.