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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Crockpot Stuffing Category Breads Total Hits 559 Rating | voted : 0 times The Recipe Ingredients 1/3 cup margerine 1 cup onion, chopped 1 cup celery, chopped 1/2 teaspoon poultry seasoning 2 tablespoon parsley, fresh, chopped 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 each egg, well beaten Directions: 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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