1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
13 cups dried bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoon salt
1 1/2 teaspoon sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram
4 cups chicken broth
Diced giblets, to taste
2 eggs, well beaten Instructions
Melt butter in pan; sauté onions, parsley and celery. Pour mixture
over bread cubes in a large bowl.
Add seasonings and toss to coat.
Pour broth over cubes, then add eggs; mix thoroughly.
Put mixture into slow cooker.
Cover and cook on HIGH for 45 minutes.
Reduce heat to LOW and cook at least 4 hours.
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