Recipe Details
Ingredients
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1cupbutter
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2cupschopped onion
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2cupschopped celery
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12ouncessliced mushrooms
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¼cupchopped fresh parsley
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12cupsdry bread cubes
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1 ½teaspoonssalt
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1 ½teaspoonsdried sage
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1teaspoonpoultry seasoning
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1teaspoondried thyme
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½teaspoondried marjoram
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½teaspoonground black pepper
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4 ½cupschicken broth, or as needed
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2largeeggs, beaten
Cooking Directions
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Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.
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Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Pour in enough broth to moisten, then mix in eggs. Transfer mixture to a slow cooker.
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Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories197 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
39% |
Cholesterol 54mg |
18% |
Sodium 502mg |
22% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 2g |
5% |
Total Sugars 3g |
|
Protein 4g |
|
Vitamin C 4mg |
19% |
Calcium 63mg |
5% |
Iron 2mg |
8% |
Potassium 181mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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