Mary Mullen of Mahomet sent me this recipe, which is originally from author Suzanne Beecher.
Mullen got the recipe after participating in the Champaign Public Library's online book clubs.
"The Mystery Book Club blogger is Suzanne Beecher, who also sometimes features recipes she loves," Mary said in an email to me. One of those recipes is this one for Crock Pot Dressing.
"I've been using this crock pot dressing recipe for a couple of years now, everyone loves it and it helps free up oven space," Mary said, adding that she sent it with Suzanne's permission.
By the way, the book club Mary participates in emails a new selection to subscribers every day, and features a new book each week.
"t's a way to find new books to read that I might otherwise overlook," Mullen said.
Mixing reading and recipes? That's my kind of organization.
Crock Pot Dressing
1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
2 cups mushrooms (if you use canned, drain them)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth, or enough to moisten well
13 cups dried bread, cubed
1 1/2 teaspoon poultry seasoning
2 teaspoon salt
2 teaspoon sage
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon marjoram, optional
Melt butter in frying pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot.
Cover. Cook on high for 45 minutes, then turn to low and continue cooking for six to eight hours.