Ingredients

• 1 cup butter
• 2 cups chopped onion
• 2 cups chopped celery
• 12 ounces sliced mushrooms
• 0.25 cups chopped fresh parsley
• 12 cups dry bread cubes
• 1.5 teaspoons salt
• 1.5 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 0.5 teaspoons dried marjoram
• 0.5 teaspoons ground black pepper
• 4.5 cups chicken broth , or as needed
• 2 large eggs , beaten

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.
3. 3 Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
4. 4 Pour in enough broth to moisten, then mix in eggs.
5. 5 Transfer mixture to a slow cooker.
6. 6 Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.

Nutrition per serving