1 c. butter
2 c. chopped onion
2 c. chopped celery
1 (8 oz.) can mushrooms, drained
12-13 c. slightly dry bread cubes
1 tsp. poultry seasoning
1 1/2 tsp. sage
2 well-beaten eggs
1 1/2 tsp. salt
2 tsp. pepper
3 1/2 to 4 1/2 c. chicken or turkey broth and diced giblets (I use white meat)

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