Crockpot Stuffing Recipe

• 1 cup spread, like butter or margarine
• 2 cups onion
• 2 cups celery
• 1/4 cup fresh parsley
• 12 ounces mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dried sage
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

1. Chop the onions, celery, and parsley and slice the mushrooms.
2. Melt butter or margarine in a large pan. Add onion, celery, mushroom, and parsley, stirring frequently until cooked.
3. Pour vegetables over bread cubes in a large bowl. Sprinkle on seasonings to taste.
4. Pour in chiken broth and add in eggs. Mix thoroughly.
5. Place mixture in slow cooker and cover.
6. Cook on high for 45 minutes.
7. Reduce to low and cook for 4 to 8 hours.

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