| Prep time: | 20 Min |
| Cook time: | 4 Hrs |
| Ready in: | 4 Hrs 20 Min |
| SERVINGS: |
| Original yield: 12 servings |
INGREDIENTS
* 2 (4.5 ounce) jars sliced mushrooms, drained
* 4 celery ribs, chopped
* 2 medium onions, chopped
* 1/4 cup minced fresh parsley
* 3/4 cup butter, cubed
* 1 1/2 pounds day old bread, crusts removed and cubed
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons rubbed sage
* 1 teaspoon poultry seasoning
* 1 teaspoon dried thyme
* 1/2 teaspoon pepper
* 2 eggs
* 1 (14.5 ounce) can chicken broth
DIRECTIONS
* In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
* Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.
