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

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

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crock pot. Cover and set to HIGH for 45 minutes, then reduce to LOW to cook for 4 to 8 hours.