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Ingredients
- 1 C BUTTER
- 2 C ONIONS
- 2 C CELERY
- 2 EGGS, BEATEN
- 1/4 C PARSLEY
- 2 4OZ MUSHROOMS
- 12-13 C DRY BREAD CRUMBS
- 1 TSP POULTRY SEASONING
- 1 1/2 TSP SALT
- 1 1/2 TSP SAGE
- 1 TSP DRIED THYME
- 1/2 TSP PEPPER
- 4-5 C CHICKEN BROTH
Preparation
Step 1
MELT BUTTER, SAUTE ONION, PARSLEY, CELERY & MUSHROOMS.
POUR OVER BREAD IN LARGE BOWL. ADD ALL SEASONINGS & TOSS WELL. POUR IN ENOUGH BROTH TO MOISTEN. ADD BEATEN EGGS & MIX. COVER & COOK ON HIGH 45 MINUTES. REDUCE HEAT & COOK 4-8 HRS.