13 cups day-old bread, cubed (about 2 loaves of french bread)
1½ tsp. salt
1½ tsp. dried sage
1 tsp. poultry seasoning
1 tsp. dried thyme
½ tsp. pepper
1 (14.5-oz) can chicken broth + more if needed
YIELD 10 servings
In a large skillet, melt butter and olive oil over medium heat. Sauté mushrooms, celery, onion and parsley until softened, covering with lid for few minutes to help soften the mushrooms.
In a large mixing bowl, toss bread cubes, salt, sage, poultry seasoning, thyme and pepper until all coated.
Pour slightly cooled mushroom mixture into bread cubes.
In a medium sized bowl, combine eggs and broth with a whisk and pour over bread mixture. Toss to coat bread evenly. If bread is dry, add a little bit more broth at a time until bread is coated, but not sopping wet! The mixture will have moisture in the crock pot while it cooks.
Pour into greased slow cooker and cook on low 5 hours or until bread is tender, but set and not soupy and all vegetables are tender.