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2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 tsp poultry seasoning
1 tsp dried thyme
1 1/2 tsp sage
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp dried marjoram
2 eggs, beaten
4 cups vegetable broth
In a large skillet over medium heat, melt the butter. Sauté the celery, onion, parsley and mushrooms until onions are soft.
In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours. Makes 12 servings.
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