This recipe may be a little late for Thanksgiving, but it can be made as a go-along with other meats besides turkey. I made it to go with a pork roast. Preparation is done early in the day, then tossed in the slow cooker to be forgotten until dinner.
Ingredients: 1 cup butter, 2 cups chopped onion, 2 cups chopped celery, 1/4 cup fresh parsley, 12 ounces sliced fresh mushrooms, 12 cups dry bread cubes (I used French bread), 1 teaspoon poultry seasoning, 1 1/2 teaspoons dried sage, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 2-2 1/2 cups chicken broth, 2 eggs, beaten.
Instructions: Melt butter in a large skillet over medium heat. Add onion, celery, mushroom, and parsley, stirring frequently and cooking for 5 minutes. Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes then season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Add eggs and 2 cups of the broth, stirring gently. Place in slow cooker and cook on high for 45 minutes. Reduce heat to low and cook for 4-8 hours, checking halfway through to see if more broth is needed.
Can also be made in oven by placing in a 9x13-inch baking pan. Bake uncovered for 45 minutes to 1 hour at 350 degrees.
"Mercury News", Thursday, December 13, 2012 edition. Article entitled "Home Plates" by Kim Boatman.
"Rolling in the dough!"
