Stuffing In Crock-Pot - cooking recipe

Ingredients

1 c. margarine
2 c. chopped onion
2 c. chopped celery
1/4 c. parsley
2 (4 oz.) cans sliced mushrooms, drained
12 to 13 c. bread cubes
1 tsp. poultry seasoning
1/2 tsp. each: salt and pepper
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. marjoram
2 to 2 1/2 c. chicken broth
2 eggs, beaten

Preparation

Melt margarine 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 enough broth to moisten.
Add beaten egg and mix well.
Pack lightly into crock-pot.
Cover; cook on high 4 to 5 hours, then reduce to low 4 to 8 hours.
Makes 6 servings.