1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight
1 tsp poultry seasoning
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/4 tsp pepper
1 tsp salt
1/4 tsp garlic powder
3 1/2 cups chicken or turkey broth
2 eggs, beaten
To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree oven for about 20 – 30 min until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough brother to moisten, about 1/3 cup at a time, tossing with for. Don’t make the dressing too wet! Add eggs and mix well. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. Serves 12.