Traditional Crockpot Stuffing

[meegbear]

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2-8 ounce cans sliced mushrooms, drained
12 cups day old bread cubes
1 tsp. poultry seasoning
2 eggs, well beaten
1-1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/2 tsp. pepper
1/4 tsp. garlic powder
3-1/2 cups chicken or turkey broth


In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough broth to moisten, tossing with fork. Add eggs and mix well. Spoon lightly into slow cooker. Cover and cook on low for 6-8 hours.

It comes out tasting great and it's one less item to juggle on the stove.