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Crockpot Stuffing
Yield: 6 - 8 servings

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 cups chopped mushrooms
12 cups bread cubes, slightly dry
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2 cups chicken broth or turkey broth

Melt butter in a skillet and saute onion, celery, parsley, and
mushrooms. Pour over bread cubes in a very large mixing bowl. Add
all seasonings and toss well.

Pour in the broth and mix well. Add eggs and mix well again. Pack
mixture lightly into the crockpot. Cover and set to high for 45
minutes then reduce to low to cook for 4 to 6 hours.

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