KATHY's COOKBOOK

1 c. butter or margarine
2 c. chopped onion
2 c. chopped celery
¼ c. chopped fresh parsley
12 oz. sliced mushrooms
12 c. dry bread cubes
1 tsp. poultry seasoning
1 ½ tsp. dried sage
1 tsp. dried thyme
½ tsp. dried marjoram
1 ½ tsp. salt
½ tsp. ground black pepper
4 ½ c. chicken broth or as needed
2 eggs, beaten

Melt butter or margarine in skillet over medium heat. Cook onion, celery, mushroom and parsley, stirring frequently. Spoon cooked vegetables over bread cubes in very large mixing bowl; season with seasonings. Pour in enough broth to moisten; mix in eggs. Transfer mixture to slow cooker and cover. Cook on High for 45 minutes, then reduce heat to Low and cook 4-8 hours.

*I dried my own bread crumbs from a loaf of white sandwich bread so it probably wasn't as dry as purchased crumbs. I didn't measure how many cups I had but I used a total of 3 cups of broth as I like my stuffing a little moist. I cooked it for 5 hours, taking the lid off for an hour so it would dry a little more. The seasonings are just right and the stuffing was delicious.