Crockpot Stuffing

 

1/3 C. butter or margarine

1 C. onions, chopped

1 C. celery, chopped

1/2 tsp. poultry seasoning

2 T. parsley, chopped

1/2 tsp. salt

1/2 tsp. sage

1/4 tsp. thyme, or marjoram

8 oz. canned mushrooms

6 1/2 C. dry bread cubes

10 1/2 oz. condensed cream of chicken soup + water to equal 2 C.

1 well beaten egg

 

Sauté onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 C., double all ingredients except soup.