1 c. butter or margarine
2 c. chopped onion
2 c. chopped celery
1/4 c. parsley sprigs
2 (8 oz.) cans mushrooms, drained
12-13 c. slightly dry bread cubes (or 1 1/2 (7 oz.) boxes croutons)
1 t. poultry seasoning
1 1/2 t. salt
1 1/2 t. sage
1 t. dried thyme
1/2 t. pepper
1/2 t. marjoram (optional)
3 1/2 - 4 1/2 c. chicken broth or turkey broth and diced giblets
2 eggs, beaten

If using a seasoned stuffing mix, omit herbs and salt. Melt butter in a skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover crockpot and set on high for 45 minutes, then reduce to low to cook for 4-8 hours.

Lisa Holt
Hawkeye REC Employee