Title: Crockpot Stuffing
Categories: Bread
Yield: 7 Servings

1/3	c	Margerine
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
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.

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