1 c. margarine 1-1/2 c. chopped onion 2 c. chopped celery 1/4 cup parsley sprigs 2-eight ounche cans mushrooms, drained 12-13 cups dry bread cubes 1 tsp poultry seasoning 1=1/2 tsp salt 1 tsp sage 1 tsp pepper 1/2 tsp marjoram 3 to 4 c. chicken broth 2 eggs
Melt margarine in skillet and saute onion, celery, parsley and mushrooms. In a large bowl, pour mixture over bread cubes. Add seasonings and toss together. Pour in enough broth to moisten. Add eggs~mix well. Lightly pack into a 4-quart slow cooker. Cover and cook on high for 45 minutes; reduce to low and cook for 4-8 hours. Makes 12-14 servings.
