Shelly's Recipe

SLOW COOKER STUFFING

Category: Dressing and Stuffing

1 stick butter
1 cup onion -- finely chopped
1 cup celery -- finely chopped
1 can mushrooms -- (8 oz) drained
1/4 cup parsley -- chopped
1 1/2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
12 cups (22 slices)toasted bread cubes
2 eggs -- well beaten
1 1/2 cups chicken bouillon

Melt butter in skillet. Add onion and celery; saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.