CROCK POT DRESSING

By conniebrady

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.