1 c. butter (2 sticks)
2 c. chopped onion
2 c. chopped celery
1 (4 oz.) can mushrooms
1 sm. can water chestnuts
13 c. dry bread cubes (about 1/2 and 1/2 white and corn bread)
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. pepper
1/2 tsp. marjoram
3 c. broth
2 beaten eggs

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

NOTE: Delicious with turkey or any other kind of fowl. Also, butter, onion and seasonings may be reduced for a milder taste and reduced calories.