Crockpot Stuffingbreads, crockpot 1/3 cup margerine 1 cup chopped onion 1 cup chopped celery 1/2 teaspoon poultry seasoning 2 tablespoon chopped parsley 1/2 teaspoon salt 1/2 teaspoon sage 1/4 teaspoon thyme or marjarom 8 oz canned mushrooms 6 1/2 cup bread cubes, dry 10 1/2 oz can cream of chicken soup ----WITH WATER ADDED 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. Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991. |
