1 c. butter
2 c. chopped onion
2 c. chopped celery
1/4 c. parsley
2 (8 oz.) cans mushrooms, drained
12 to 13 c. slightly dry bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. pepper
1/2 tsp. marjoram
3 1/2 to 4 1/2 c. broth and giblets
2 well beaten eggs

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in very large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Pack lightly into crock-pot. Cover and set at high for 45 minutes, then reduce to low to cook for 4 to 8 hours.

Note: If using a seasoned stuffing mix, omit herbs and salt.