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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   Slow Cooker Stuffing Category Crock Pot and Slow Cooker Total Hits 627 Rating | voted : 0 times The Recipe Ingredients 1 each butter, or margarine, stick 1 cup onion, finely chopped 1 cup celery, finely chopped 1 each mushrooms, 8 oz can, drained 1/4 cup parsley, fresh, chopped 1 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 12 cup toasted bread cubes 2 each eggs, well beaten 1 1/2 cup chicken bouillon Directions: Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. Note: 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 degree oven to make toasted bread cubes.

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