2 cups chopped onion
2 cups chopped celery
1/2 cup chopped parsley
2 cups mushrooms (drain if using canned)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, optional
Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.
