Instructions: In a large skillet, sauce the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 .

Yield: 12-16 servings.

NOTES : Tasty mushrooms and onions complement the big herb flavor in this stuffing from Ruth Ann Stelfox of Raymond, Alberta. "This dressing .stays so mot moist when conked this way," she comments.

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