Preparation:
Melt butter in a skillet and saute onion, celery, parsley, and
mushrooms. Pour over bread cubes in a very large mixing bowl. Add all
seasonings and toss well. Pour in enough broth to moisten. Add eggs and
mix well. Pack lightly into Crockpot. Cover and set to high for 45
minutes then reduce to low to cook for 4 to 8 hours. This recipe is from
the Rival Crock Pot Cookbook. I have enjoyed this many times at a
friend's house. Using this recipe, I'll bet you can modify your own to
work perfectly in the crockpot. Sure saves oven space in Thanksgiv |
