Crockpot Stuffing<\/p>\n
<\/p>\n
1\/3 C. butter or margarine<\/p>\n
1 C. onions, chopped<\/p>\n
1 C. celery, chopped<\/p>\n
1\/2 tsp. poultry seasoning<\/p>\n
2 T. parsley, chopped<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/2 tsp. sage<\/p>\n
1\/4 tsp. thyme, or marjoram<\/p>\n
8 oz. canned mushrooms<\/p>\n
6 1\/2 C. dry bread cubes<\/p>\n
10 1\/2 oz. condensed cream of chicken soup + water to equal 2 C.<\/p>\n
1 well beaten egg<\/p>\n
<\/p>\n
Saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 Saut\u00e9 onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add…<\/p>\n