1 stick butter
8 oz. mushrooms, drained
1 1/2 to 2 tsp. poultry seasoning
12 c. toasted bread cubes
2 beaten eggs
1 c. finely chopped onion
1 c. finely chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken bouillon

Melt butter in skillet. Add onion and celery. Saute until tender. Stir in sliced mushrooms. Combine salt, pepper and poultry seasoning. Sprinkle over bread cubes. Add eggs and chicken bouillon. Toss thoroughly. Spoon lightly into slow cooker. Cover and cook on HIGH for 1 hour. Reduce to LOW and continue cooking 1 to 2 hours.