Instructions: Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well.

Pour in the broth and mix well. Add eggs and mix well again. Pack mixture lightly into the crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 6 hours.

NOTES : Stuffing cooked in the crockpot comes out as moist as if it had been cooked inside the turkey and it frees up precious oven space on holidays.

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