Crock Pot Stuffing
Source: The Rival Crock Pot Cookbook
Yield: 6-8 servings

Stuffing cooked in the crockpot comes out as moist as if it had been cooked inside the turkey and it frees up precious oven space on holidays.

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 cups chopped mushrooms
12 cups bread cubes, slightly dry
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2 cups chicken broth or turkey broth

Melt butter in a skillet 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 the broth and mix well. Add eggs and mix well again. Pack mixture lightly into the crock pot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 6 hours.