Slow Cooker Mushroom Bread Stuffing

This mushroom bread stuffing recipe is so very good,
it will end up being a staple at your holiday functions.
It is an easy way to save stove space when you are
cooking for large groups of people.

Ingredients:
12 cups of dry bread crumbs
1 cup butter
2 cups chopped onions
2 cups of chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
1 tsp. poultry seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. dried sage
1 tsp. dried thyme
1/2 tsp.dried marjoram
4 1/2 cups of chicken broth
2 eggs, beaten

Directions:
Melt butter in a skillet over medium heat.
Cook onion, celery, mushrooms and parsley
in the butter, stirring frequently.
Spoon cooked vegetables over bread crumbs
in a very large mixing bowl.
Season with poultry seasoning,
thyme, marjoram, salt & pepper.
Pour enough broth to moisten
and mix in the eggs.
Transfer mixture to the
slow cooker and cover.
Cook on high for 45 minutes,
then reduce heat to low and cook for 4-8 hours.