Slow-Cooker Sausage Stuffing

• 1 lb pork sausage
• 1 lb lean ground beef
• 1 cup butter or 1 cup margarine
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped carrots
• 2 cups olives, sliced (black)
• 14 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 12 teaspoons dried sage
• 1 teaspoon dried thyme
• 12 teaspoon dried marjoram
• 1 12 teaspoons salt
• 12 teaspoon ground black pepper
• 4 12 cups chicken broth (as needed)
• 2 eggs, beaten

1. Melt butter or margarine in a skillet over medium heat.
2. Cook onion, celery, mushroom, carrots and parsley in butter, stirring frequently.
3. Cook sausage and drain fat, set aside.
4. Spoon cooked vegetables over bread cubes in a very large mixing bowl.
5. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
6. Pour in enough broth to moisten, and mix in eggs.
7. Add sliced olives.
8. Transfer mixture to slow cooker, and cover.
9. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

pork sausage, lean ground beef, butter, onions, celery, carrots, olives, parsley, mushrooms, bread cubes, poultry seasoning, sage, thyme, marjoram, salt, ground black pepper, chicken broth, eggs

Taken from www.food.com/recipe/slow-cooker-sausage-stuffing-189687 (may not work)