Title: Crockpot Stuffing

Ingredients:

1 cup of butter

2 cups chopped onion

¼ cup of chopped parsley sprigs (fresh)

2 cups of chopped celery (optional)

2 4 ounce cans sliced drained mushrooms (optional)

1 14 ounce bag of seasoned croutons ( see note at bottom)

1 1/2 teaspoons salt

½ teaspoon pepper

3 or 3 1/2 cups chicken broth (as needed)

2 eggs, beaten

Directions:

Melt butter in a skillet and sauté onions, celery, parsley and mushrooms.

Once sautéed, pour the mixture over the seasoned croutons and toss. Pour broth over cubes to moisten, add beaten eggs and mix.

Pack the stuffing (lightly) in the crockpot and cook on high for about 4 1/2 hours. Switch the heat to low and cook an additional four to eight hours.

Recipe Notes:

Seasoned croutons can be purchased in several variations, i.e. traditional, sage etc. Pepperidge Farm’s Herb Seasoned Stuffing works well. Vary quantity as needed by adjusting amounts of croutons and chicken broth.

If you choose, you may use 12 to 13 cups dry bread cubes instead of the seasoned croutons. Season the dried bread cubes to taste with, 1 teaspoon poultry seasoning or sage, 1 ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme (optional) and 1/2 teaspoon marjoram. Moisten bread cubes with 2 or 2 1/2 cups chicken broth (as needed).