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Crock Pot Stuffing
- 1 c. butter
- 2 c. chopped onion
- 2 c. celery
- 1/4 c. chopped fresh parsley
- 2 (8 oz) cans mushrooms
- 1 tsp poultry seasoning
- 3 c. chicken broth
- 16 c. dry bread cubes
- 1 1/2 tsp salt
- 1 1/2 tsp dry sage
- 1/2 tsp pepper
- 2 eggs, beaten
- In a skillet melt butter. Saute onions, celery, parsley and mushrooms.
- Place bread crumbs in a large bowl. Pour butter mixture over bread cubes, add seasonings and toss together. Stir in broth. Add beaten eggs and mix together.
- Pack stuffing lightly into greased slow cooker. Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours.
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