Nanni’S Stuffing

• 13 cups Dried Bread Cubes
• 1 cup Butter
• 2 cups Chopped Celery
• 2 cups Chopped Onion
• 1/4 teaspoons Parsley
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 1 teaspoon Poultry Seasoning (or Sage)
• 2 Well Beaten Eggs
• 1-1/2 teaspoon Salt
• 1 teaspoon Sage
• 1 teaspoon Thyme
• 1/2 teaspoons Black Pepper
• 4 cups Chicken Broth

1. This process should be started the day before you will make the dressing. To get 13 cups of bread cubes, cut a loaf of bread of your choice into cubes and put them in a bowl, covered with a towel, to dry out overnight.
2. The next day ... Melt butter in a saucepan over medium heat. Add chopped onion and celery and cook until translucent.
3. While the onion and celery are cooking, start combining the rest of the ingredients, including the bread, in a large crockpot. Pour the hot onion/celery mix over the top of the rest of the ingredients and stir well. Depending on the consistency, you may need to add more chicken broth. Do a small taste test and see if more spices need to be added. Don't be afraid to add more seasonings, including salt and pepper.
4. Cook on high heat for 1 hour or on low heat for 4-8 hours. This will be a very moist, gooey stuffing.

bread, butter, celery, onion, ubc, cream of mushroom soup, poultry seasoning, eggs, salt, sage, thyme, black pepper, chicken broth

Taken from tastykitchen.com/recipes/holidays/nannie28099s-stuffing/ (may not work)