Slow Cooker Stuffing

Yields: 16 servings

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 VE Poultry Seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp VE Sea Salt
1/2 tsp VE Pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

1. Melt butter or margarine in a skillet over medium heat.
2. Add onion, celery, mushroom, and parsley. Cook until onions are translucent.
3. Put bread cubes in crock pot and add onion mixture. Add poultry seasoning, sage, thyme, marjoram, and salt and pepper. Stir to mix.
4. Pour broth into pot, adding just enough to moisten.
5. Mix in eggs. Cover and cook on High for 45 minutes, then reduce heat to Low, and cook for 8 hours.