Crock-Pot Dressing

• 1 1/2 lb. very good bread, cubed
• 1 lb. ground pork or Italian sausage
• 1 large dry onion, chopped
• 1 c. celery, sliced
• 1/2 lb. mushrooms, sliced
• 1 tsp. each sage and salt
• 1/2 tsp. each thyme, rosemary, nutmeg and pepper
• 1 c. white wine or dry vermouth or chicken stock or a mixture of broth and wine
• 2 eggs, beaten slightly
• 1 c. dried apricots, chopped

1. Dump diced bread in a large crock-pot.
2. (If prefer a less moist dressing, spread cut up bread pieces out to dry while preparing remaining ingredients.)
3. Saute sausage.
4. When meat is partially cooked, add celery and onion.
5. When they are almost transparent, add mushrooms and cook until they are just done. Toss meat mixture with the bread in the pot.
6. Mix together liquids, eggs and seasonings; add to the bread along with the apricots. Toss all gently but thoroughly.
7. Set pot on high for 1 hour. Decrease to low and cook at least 4 hours.
8. More time can't hurt it.
9. Remember, no peaky!

very good bread, ground pork, onion, celery, mushrooms, sage, thyme, white wine, eggs, dried apricots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058251 (may not work)