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Suggest a better descriptionMelt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes. From the recipe files of Carole Walberg From "chickie"
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 12 | ||
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Calories: 444 | ||
Calories from Fat: 141 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 196.5mg | 60 % | |
Sodium 916.8mg | 32 % | |
Potassium 323.2mg | 9 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 57.4g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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