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1 c Margarine
2 c Onion, chopped
2 c Celery, chopped
1/4 c Parsley sprigs
2 c Mushrooms, 8 oz. , drained
12 c Bread cubes, slightly dry
1 ts Poultry seasoning
2 Eggs, well beaten
1 1/2 ts Salt
1 1/2 ts Sage
1 ts Thyme
1/2 ts Pepper
1/2 ts Marjoram, optional
3 1/2 c Chicken broth or turkey broth

Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours.

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