"The belly rules the mind."--Spanish Proverb


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This recipe for CROCK POT STUFFING, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Cup Butter (2 cubes)
1/2 Tsp Black Pepper
1/2 Tsp Salt (or to taste)
2 Tsp. Poultry Seasoning
2 Medium Onions (diced)
2 Cups Celery (chopped)
6 Cups Cubed and Dried White Bread
6 Cups Cubed and Dried Brown Bread
1/4 Cup Chopped Parsley
Fresh Herbs to Taste - Thyme, Sage, Rosemary (optional)
3-4 Cups chicken Broth
2 Eggs

1. Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.

2. Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.

3. Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth.

4. Cover and refrigerate overnight if making ahead of time.

5. Grease a 5-6 quart slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.

Personal Notes:
Personal Notes:
NOTE: Instead of using white and brown bread you can use two packages of seasoned stuffing mix.




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