Moist Poultry Dressing

Submitted by: Amber Moeller

Makes: 12-16 servings

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

In a large skillet, saute 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 160º.

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