Crockpot Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 4-ounce cans sliced mushrooms, drained
12 to 13 cups slightly dry bread cubes
1 teaspoon poultry seasoning
1/2 teaspoon each salt and pepper
1 1/2 teaspoon sage
1 teaspoon dried thyme
1/2 teaspoon marjoram
2 to 2 1/2 cups chicken or turkey broth
2 eggs, beaten



Melt butter in skillet and saute onion, celery, parsley and mushrooms.
Pour over bread cubes in a very large mixing bowl.
Add all seasonings and toss well.
Pour in enough broth to moisten.
Add beaten eggs and mix well.
Pack lightly into crockpot.
Cover; cook on high 45 minutes; then reduce to low and cook 4 to 8 hours.

Note: Two 7-ounce packages seasoned stuffing mix may be substituted for bread cubes. Use 3 to 3 1/2 cups chicken broth; omit herbs and salt.