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CROCKPOT STUFFING

1/3 c margarine
1 c chopped onion
1 c chopped celery
1/2 ts poultry seasoning
2 tb chopped parsley
1/2 ts salt
1/2 ts sage
1/4 ts thyme or marjarom
8 oz canned mushrooms
6 1/2 c bread cubes, dry
10 1/2 oz can cream of chicken soup plus water to equal 2 cups
1 egg, well beaten

Saute onions, celery and mushrooms in margerine until tender,
approximately 7 minutes. Combine all ingredients. Add egg last.
Pour mixture into crockpot, cover, cook on high 45 minutes. Turn
heat to low for 5 to 8 hours. Determine if you should use full
amount of liquid by the moistness of the cubes. For large recipe
13 to 14 cups, double all ingredients except soup.

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