Slow Cooker Mushroom Stuffing

• 1/4 cup butter, cubed
• 1 pound baby portobello mushrooms, coarsely chopped
• 4 celery ribs, chopped
• 1 large onion, chopped
• 12 cups unseasoned stuffing cubes
• 1/4 cup chopped fresh parsley
• 1-1/2 teaspoons rubbed sage
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 2 large eggs, lightly beaten
• 3 cups vegetable broth

1. In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine.
2. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

butter, portobello mushrooms, celery, onion, cubes, parsley, sage, salt, thyme, poultry seasoning, marjoram, pepper, eggs, vegetable broth

Taken from www.tasteofhome.com/recipes/slow-cooker-mushroom-stuffing/ (may not work)