Ingredients
- 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
- 1/2 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.
Yield: 14 servings
Recipe Provided By: Taste of Home