Serves: 5
Total Calories: 918

1 cup butter
3 cups chopped onions
3 cups chopped celery
3/8 cup chopped parsley sprigs
3 (4-ounce) cans sliced mushrooms
18 - 20 cups dry bread cubes
2 1/4 teaspoons sage
2 1/4 teaspoons salt
1 1/2 teaspoons thyme
3/4 teaspoon pepper
3/4 teaspoon marjoram
1 1/2 teaspoons poultry seasoning
4 1/2 - 6 cups chicken broth
3 well-beaten eggs

Melt butter in skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a large bowl. Add all seasonings and mix well. Pour in enough broth to moisten. Add beaten eggs and mix together well. Pack lightly into a 6-quart slow-cooker. Cover and cook on HIGH for 45 minutes. Reduce to LOW 4–8 hours.

Nutritional Facts:

Serves: 5
Total Calories: 918
Calories from Fat: 372

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
Best Roast Chicken
Oven Fried Chicken
Shaker Fried Chicken
Harry’s Chicken Vesuvio
Parmesan Oven-Fried Chicken
Oven-Fried Parmesan Chicken
Chicken Parmigiana
Chicken Nuggets
Orange Chicken
Broiled Apricot Chicken
Chicken Breasts with Red Grapes
Chicken Cordon Bleu
Spinach Stuffed Chicken Breasts
Curry Chicken Delight
Grilled Breast of Chicken with Fresh Basil Tomato Sauce
Chicken with Feta and Tomatoes
Crispy Herb Baked Chicken
Easy Grilled Chicken
Provolone Chicken
Swiss Chicken Bake
Oven-Fried Chicken with Honey Butter Sauce
Crispy Sesame Chicken
Ratatouille with Chicken and Pesto
Easy Chicken à la King
Grandma Ratliff’s Chicken & Dumplings
Chicken Pot Pie with Cornbread Crust
Hash Brown Chicken Casserole
Lincoln Logs
Iowa’s Grilled Turkey Tenderloin
Glazed Turkey Breast
Almond Turkey Casserole
Crock-Pot Dressing