This was shared by Gail on a recipe email loop. It is the original recipe I used to adapt the other stuffing recipes I posted for the crockpot. My family actually likes 'doctored up' Pepperidge Farm Cubed Herb Stuffing, and I fix it and then cook it in the crockpot according to the cooking directions here. This method seems to work for all stuffing recipes I have tried so far.

Slow Cooker Stuffing Submitted by: Gayle Wagner
This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Ingredients:
1 cup butter or margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs
1 (12 ounce) package mushrooms, sliced
12 - 13 cups slightly dry bread cubes
1 teaspoon ground poultry seasoning
1 ½ teaspoons salt
1 ½ teaspoons sage
1 teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon marjoram
3 1/2 - 4 1/2 cups chicken broth or turkey broth
2 eggs, well beaten

Melt butter or margarine in a skillet. Saute onion, celery, mushroom and parsley.

Pour sauteed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well.

Pack stuffing lightly (do not pack firmly) into slow cooker, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.

Makes 8 servings

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