2 1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
5 cups cubed cooked chicken
In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
5 cups cubed cooked chicken
In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.
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