2 cups chopped onion 1/2 tsp. dried marjoram
2 cups chopped celery 1 1/2 tsp. salt
1/4 cup chopped fresh parsley 1/2 tsp. black pepper
12 oz. sliced mushrooms 4 1/2 cups chicken broth, or as needed
12 cups dry bread cubes 2 eggs, beaten
1 tsp. poultry seasoning
1 1/2 tsp. dried sage
Melt butter in skillet over medium heat. Saute onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in very large mixing bowl. Season with seasonings listed above. Pour in enough broth to moisten, and mix in eggs. Transfer to slow cooker, and cover. Cook on high for 45 minutes, then reduce to low for 4-8 hours. Makes about 16 servings.
