Our Recipes
Chicken/Fish | 2.5 C chicken broth
1 C butter or margarine
1/2 C chopped onion
1/2 C chopped celery
1 can (4 oz) mushroom stems and pieces, drained
1/4 C dried parsley flakes
1.5 t rubbed sage
1 t poultry seasoning
1 t salt
1/2 t pepper
12 C day-old bread cubes (1/2 inch pieces)
2 eggs
1 can (10 3/4 oz) condensed cream of chicken soup
5-6 C cubbed cooked chicken
In
a 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 thormometer inserted into the stuffing reads 160. 14-16
servings
This is a company recipe that people have loved and
I am able to use my leftovers to make it (good for the budget). Great
for using up stale bread, hot dog buns, or hamburger buns. I usually
use leftover turkey meat with this recipe after the holidays and it is
wonderful! Hope you all can enjoy this! |