Crock-Pot Dressing

• 2 loaves Italian bread
• 1 medium onion, chopped
• 2 c. chopped celery
• 1 c. margarine
• 1/4 c. parsley flakes (optional)
• 3 (8 oz.) cans mushrooms, drained
• 1/2 tsp. poultry seasoning
• 1 1/2 tsp. salt
• 2 tsp. sage
• 3 (10 oz. cans chicken broth
• 2 eggs, beaten

1. Tear bread into small pieces in a large bowl.
2. Let stand overnight.
3. Saute onion and celery in margarine in skillet until tender.
4. Add parsley and mushrooms; mix well.
5. Spoon over bread. Stir in poultry seasoning, salt and sage.
6. Add broth; mix well. Stir in eggs.
7. Spoon into 5-quart slow cooker or crock-pot.
8. Cook, covered, on High for 1 hour.
9. Cook on low for 5 hours.
10. Do not stir.
11. Dressing will puff up.

loaves italian bread, onion, celery, margarine, parsley, mushrooms, poultry seasoning, salt, sage, chicken broth, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422420 (may not work)