Crock-Pot Bread Stuffing

• 1 c. margarine
• 2 c. onion, chopped
• 2 c. celery, chopped
• 1/4 c. parsley, chopped
• 12 to 13 c. slightly dry bread cubes
• 1 Tbsp. poultry seasoning
• 1 1/2 tsp. sage
• 1 tsp. thyme
• salt and pepper to taste
• 4 to 4 1/2 c. chicken or turkey broth
• 2 eggs, well beaten
• diced giblets and mushrooms (optional)

1. Melt butter and saute onion, celery and parsley.
2. Pour over bread cubes in a very large mixing bowl.
3. Add seasonings and toss together well.
4. Pour in enough broth to moisten.
5. Cooked giblets and mushrooms may be added at this time.
6. Add beaten eggs and mix together well.
7. Pack lightly into crock-pot.
8. Cover and set to high for 45 minutes, then reduce to low to cook for 4 to 8 hours.

margarine, onion, celery, parsley, bread cubes, poultry seasoning, sage, thyme, salt, chicken, eggs, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923394 (may not work)