1 c. butter
2 c. onion, chopped
2 c. celery, chopped
1/4 c. parsley sprigs
2 (8 oz.) cans mushrooms, drained
12 to 13 c. slightly dry bread cubes
1 tsp. poultry seasoning
2 eggs, well beaten
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. pepper
1/2 tsp. marjoram (optional)
3 1/2 to 4 1/2 c. chicken broth or turkey broth & diced giblets

NOTE: If using a seasoned stuffing mix omit herbs and salt.

Melt butter in a skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add all seasonings and toss together well, pack lightly into crockpot. Cover and set on high 45 minutes; then reduce to low to cook for 4 to 8 hours. (I don't add all the liquid, usually about 2 to 2 1/2 cups.)