Slow-Cooker Stuffing

For any of you that haven't yet picked a stuffing recipe for Thanksgiving, look no further. I grew up on Stove Top and though it was good (How can stuffing be bad?) I have recently been converted over to the homemade stuffing. I'm bringing the stuffing this year to Thanksgiving dinner and I was kind of stressed because I've never made stuffing before. So what did I do? Allrecipes.com of course! I searched for the highest-rated and most rated stuffing recipe and this was it! I wasn't going to make this for the big day, though, without trying it out first and I'm really glad I did, because I tweaked it a little bit and it turned out fabulous. Happy Thanksgiving in 2 days!

Slow-Cooker Stuffing
adapted from allrecipes.com

• 1 cup butter or margarine
• 1 1/2 cups onion, diced very small
  
• 1 1/2 cups celery, chopped very small
  
• 1/4 cup chopped fresh parsley
• 8 ounces sliced mushrooms, diced very small
  
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• up to 4 cups chicken broth, as needed
• 2 eggs, beaten

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Note: The amount of broth you add totally depends on you. Add more if you like mushy stuffing and less if you like dry stuffing. If you've added too much, you can take the lid of the crock pot off for the last hour or so and if you've added too little, just slowly add a bit more. If you like a crispy top to your stuffing, throw it in the oven at 350 for 15 minutes or until crispy.