Ingredients
2 jars (4-1/2 ounces each) sliced mushrooms, drained4 celery ribs, chopped2 medium onions, chopped1/4 cup minced fresh parsley3/4 cup butter, cubed1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)1-1/2 teaspoons salt1-1/2 teaspoons rubbed sage1 teaspoon poultry seasoning1 teaspoon dried thyme1/2 teaspoon pepper2 large eggs1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth
Preparation
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 thermometer reads 160°.
