Shelly's Recipe

MOIST POULTRY DRESSING

Category: Dressing and Stuffing

2 (4 1/2 oz ) jars sliced mushrooms drained
4 celery ribs chopped
2 medium onions chopped
1/4 cup minced fresh parsley
3/4 cup butter
1 1/2 lb day-old bread crusts removed and cubed (about 13 cups)
1 1/2 tsp salt, rubbed sage
1 tsp poultry seasoning and dried thyme
1/2 tsp pepper
2 eggs
1 (14 1/2 oz) can chicken broth

In a large skillet, sauce the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. Serves 10-12