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Moist Poultry Dressing

9 ounces sliced mushrooms -- drained
4 ribs celery -- chopped
2 medium onions -- chopped
1/4 cup minced fresh parsley
3/4 cup butter or margarine
13 cups day-old bread cubes
1 1/2 teaspoons salt
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 tea dried thyme
1/2 tea pepper
2 eggs
14 1/2 ounces chicken broth

In a large skillet, sauté the mushrooms, until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.

Yield: 12-16 servings.

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