Crockpot Stuffing

• 1 cup Butter, 2 sticks
• 2 cups Onion, small dice
• 1 cup Celery, small dice
• 1 cup Apples, diced
• 1/4 cup Parsley, minced
• 2 4 oz cans mushrooms (trust me, you want canned, not fresh)
• 7 cups Dried bread cubes
• 5 cups Dried corn bread cubes/crumbles
• 1/2 teaspoon Poultry seasoning
• 1 teaspoon Dried sage
• 1/2 teaspoon Marjoram
• 3/4 teaspoon Dried thyme
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon Black pepper
• 2 1/2 cups Chicken broth, maybe more
• 2 Eggs

1. In a 10" skillet, melt butter and saute onion, celery, and apple until softened and just starting to brown.
2. Add parsley, remove from heat.
3. In a very large bowl, combine bread cubes, sauteed veggies, mushrooms, herbs, seasonings, broth and eggs.
4. Mix with a large spoon or just use your hands.
5. Grease the crockpot bowl (at least 3 quarts) and add stuffing mixture.
6. Cook for 4-5 hours on low, or 1 hour on high if your in a hurry. Check occasionally for over-dryness, and add more broth, if necessary.
7. Note: Generally, 2 slices of bread=1 cup cubes. 1 Jiffy corn bread mix, prepared as bread=5 cups corn bread cubes.

butter, onion, celery, apples, parsley, mushrooms, bread cubes, crumbles, poultry seasoning, sage, marjoram, thyme, kosher salt, black pepper, chicken broth, eggs

Taken from food52.com/recipes/38841-crockpot-stuffing (may not work)