1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4-oz) mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 tsp rubbed sage
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
12 cups day old bread cubes
1 can condensed cream of chicken soup, undiluted
5 to 6 cups cubed cooked chicken
In a saucepan, combine the broth, butter, onion, celery, mushrooms, parsley, sage, poultry seasoning, salt and pepper. Simmer for 10 minutes; remove from heat.
Place the bread cubes in a large heat-resistant bowl.
Combine the eggs with the soup; stir into the broth mixture. Pour over the bread and toss together well.
Spray the interior of a 5-quart slow cooker with nonstick cooking spray. Layer half the chicken on the bottom and top with half the chicken. Repeat the layers.
Place lid on cooker and cook on low approximately 5 hours or until a meat thermometer reads 160 degrees when inserted into the stuffing.
Yields: 14-16 servings
Note: This picture is a file photo.