Arizona Vegetable and Herb Bread Stuffing

• 34 cup unsalted butter or 34 cup margarine
• 2 medium yellow onions, chopped
• 2 cups chopped celery
• 1 lb fresh white mushroom, sliced
• 12 12 cups packed stale white bread cubes (about 2 lb. bread)
• 14 cup chopped fresh Italian parsley
• 1 12 teaspoons poultry seasoning
• 1 12 teaspoons salt
• 2 teaspoons crumbled dried sage (or 2 T. chopped fresh sage)
• 1 teaspoon crumbed dried thyme (or 2 t. chopped fresh thyme)
• 12 teaspoon dried marjoram (or 1 1/2 t. chopped fresh marjoram or savory) or 12 teaspoon savory (or 1 1/2 t. chopped fresh marjoram or savory)
• 12 teaspoon fresh ground black pepper
• 2 -3 cups chicken broth or 2 -3 cups turkey broth, to your taste
• 2 large eggs, beaten (or 1/2 cup liquid egg substitute)

1. Melt the butter in a large skillet over medium heat; liberally brush the inside of the crock with some of the melted butter, then cook the onions, celery, and mushrooms in the skillet until soft, 15 minutes.
2. Place the bread in a big bowl, add the parsley, poultry seasoning, salt, sage, thyme, marjoram, and pepper; toss to combine.
3. Pour the sauteed vegetables over the bread cubes and mix together.
4. In a large measuring cup, beat together the broth and the eggs; pour enough broth over the stuffing to moisten it evenly.
5. Pack the stuffing lightly into the slow cooker; cover and cook on HIGH for 1 hour.
6. Decrease heat to LOW and cook until puffy and nicely browned around the edges, 4-5 hours.
7. The stuffing can sit in the crock, covered, on KEEP WARM for 2-3 hours before serving.
8. Serve hot, right out of the crock.

unsalted butter, yellow onions, celery, fresh white mushroom, bread, fresh italian parsley, poultry seasoning, salt, sage, thyme, marjoram, ground black pepper, chicken broth, eggs

Taken from www.food.com/recipe/arizona-vegetable-and-herb-bread-stuffing-433673 (may not work)