SLOW-COOKER MUSHROOM HERB BREAD STUFFING
SERVES 8

1 stick (½ c.) butter
2 med. onions, chopped
2 c. celery, chopped
12 oz. mushroom, sliced
2/3 c. fresh shopped parsley
2 t. sage
1 t. poultry seasoning
1 t. thyme
½ t. marjoram
1 ½ t. salt
½ t. pepper
1 1/24 c. chicken broth
2 large eggs
1 16-oz. loaf wheat bread, torn up and left to dry overnight

Melt butter; saute onions and celery; add mushrooms; cook 5 minutes. Stir in seasonings. Transfer to 5-qt. crock pot. Whisk eggs and broth; add to bread; add to cooker. Cook on high 45 minutes and reduce heat to low and cook 4 to 6 hours.