Recipe by Doglover61(aka Earnhardt)
This recipe is very good. It doesn't get crusty like oven-baked, but it tastes wonderful! The original recipe called for cream of mushroom soup, but we like the chicken better.
Top Review by Chef RZ Fan
Great stuff ! I used two 14 oz. bags of seasoned bread cubes and otherwise followed the recipe exactly. This filled my 5-QUART CROCK to the brim with the tasty stuff. The only other change I made was cooking it for 2-3 hours on HIGH. It just didn't seem to be doing much on low but once I could see a few "SIMMER" BUBBLES thorough the glass lid I turned it to low... about 5 hours total. The fam raved. My daughter who does not even usually like stuffing wants this one again at Christmas. Thanks so much for sharing it.
- 12 cups dry bread, cubed
- 1 cup chopped celery
- 1 medium onion, chopped
- 1⁄2 cup butter
- 2 eggs, well beaten
- 8 1⁄2 cups chicken broth
- 1 can cream of chicken soup
- salt, pepper and sage,to taste