CROCK POT STUFFING

1 cup butter or margarine
2 cups onions, chopped
2 cups celery, chopped
1/2 cup mushrooms, sliced
1 teaspoon poultry seasoning
1 teaspoon dried sage
1 teaspoon thyme
1 teaspoon marjoram
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup apricot jam
2 (10 3/4-ounce) cans ready-to-serve vegetable broth, divided use
14 cups dry bread cubes
1/4 cup dried cranberries
1/4 cup apples cubed
Salt and pepper to taste

In skillet, melt butter or margarine over medium heat. Saute onion, celery, and mushrooms until onions are transparent.

Season with poultry seasoning, sage, thyme, and marjoram. Move to large saucepan and add mushroom soup, jam, and 1 can of vegetable broth; simmer 10 minutes.

In a large bowl, toss liquid mixture with bread cubes, cranberries, apples, and salt and pepper to taste. If more moisture is needed, add remaining broth as desired. Spoon into slow cooker and cover.

Cook on high for 45 minutes. Reduce heat to low and cook for 4 to 6 hours.

Source: The Record (Bergen County, NJ), Nov 26, 2003