How to make it

  • Melt margarine in skillet and saute onion, celery, parsley, and mushrooms. In a large bowl, pour mixture over bread cubes. Add seasonings and toss together. Pour in enough broth to moisten. Add eggs, mix well. Lightly pack into a 4 quart slow cooker.
  • Cover and cook on high for 45 minutes. Then reduce to low and cook 4-8 hours.

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