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1 cup butter
2 cups chopped onion (or less)
2 cups chopped celery
1/4 cup parsley springs
1 (8 oz) cans mushrooms, drained
12-13 cups slightly dry bread crumbs
1 teas. poultry seasoning
1 1/2 teas. salt
1 1/2 teas. sage
1 teas. dried thyme
1/2 teas. pepper
1/2 teaspoon marjoram
3 1/2 – 4 1/2 cups chicken broth or turnkey brothe and dried biglets
2 well beaten eggs.
Melt butter in skillet and saute’ onions, celery, parsley and mushrooms.  Pour over bread cubes in a very large mixing bowl.
Add all seasonings and toss together well.  Pour in enough broth to moisten.
Add beaten eggs and mix together.  Pack lightly into slow cooker.
Cover and set to high for 45 minutes, then reduce to low to cook for 4 to 8 hours.
NOTE:  If using a seasoned stuffing mix, omit herbs and salt.