1/2 c. butter (1 stick)
1 c. finely minced onion
1 c. finely chopped celery
8 oz. can sliced mushrooms, drained
1/4 c. minced parsley
1 1/2 to 2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
6 c. crumbled cornbread
2 eggs, well beaten
1 1/2 c. chicken broth or bouillon

Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over cornbread. Add eggs, broth and onion mixture. If you like a moist dressing, more broth or mushroom liquid may be added.

Spoon dressing into slow cooker. Cover and set on high for 1 hour, then reduce to low to cook for 1-2 hours.