| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Vegan |
Crockpot, Stuffing, Vegan, Vegetarian |
12 |
servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1 |
c |
Onion; finely chopped |
| 1 |
c |
Celery; finely chopped |
| 1 |
cn |
Mushrooms; (8 ounce) drained |
| 1/4 |
c |
Parsley; chopped |
| 1 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 12 |
c |
Toasted bread cubes |
| 2 |
|
Eggs; well beaten |
| 1 1/2 |
c |
Chicken bouillon |
INSTRUCTIONS
Melt butter in skillet. Add onion and celery and saute until tender.
Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread
cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well
combined. Spoon lightly into slow cooker.
Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2
hours.
22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a
300 oven = 12 cups toasted bread cubes.
From the recipe files of Carole Walberg From "chickie"
<chickie@magicnet.net> on slowcooker
Per serving: 151 Calories; 4g Fat (22% calories from fat); 5g Protein; 24g
Carbohydrate; 38mg Cholesterol; 564mg Sodium Food Exchanges: 1
Starch/Bread; 1/2 Vegetable; 1/2 Fat
Recipe by: Butterball Makes Any Dinner Special Cookbook
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Dec 5,
1999, converted by MM_Buster v2.0l.
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