1 c. butter
12 to 13 c. corn bread crumbs
2 eggs, beaten
1 tsp. parsley flakes
salt and pepper to taste
2 1/2 c. chicken broth
2 c. chopped onion
2 c. chopped celery
1 tsp. poultry seasoning
1 1/2 tsp. or more sage

Sauté onions and celery in butter. Add seasonings, bread crumbs and broth. Add beaten eggs last. Cook in crock-pot on high 45 minutes. Reduce to low and cook 4 to 8 hours.