Ingredients
1/2 cup butter, cubed2 celery ribs, chopped1 cup sliced fresh mushrooms1 medium onion, chopped1/2 cup minced fresh parsley2 teaspoons rubbed sage2 teaspoons dried marjoram1 teaspoon dried thyme1 teaspoon poultry seasoning1/2 teaspoon pepper1/4 teaspoon salt6 cups cubed day-old white bread6 cups cubed day-old whole wheat bread1 can (14-1/2 ounces) chicken broth
Preparation
In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.
