Slow Cooker Stuffing

by Marie

1 cup butter or margarine
3 cups chopped onion
3 cups chopped celery
1/3 cup chopped fresh parsley (could use dried-just use half of that amount)
1 pound sliced mushrooms
18 cups dry bread cubes
1-1/2 teaspoons poultry seasoning
2-1/4 teaspoons dried sage
1-1/2 teaspoons dried thyme
3/4 teaspoon dried marjoram
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
3 cups chicken broth, or as needed
3 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley and seasonings in butter, stirring frequently
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 3-5 hours.
I sauteed the veggies and seasonings the night before and refrigerated them so that the next morning all I had to do was mix the bread crumbs, eggs, broth and veggies together and put in the slow cooker.