Crock Pot Thanksgiving Stuffing

1 cup butter or margarine melted

(I use a little less though)

 2 cups chopped onion

 2 cups chopped celery

 1/4 cup parsley (fresh or dried)

 2 cups canned mushrooms, drained

(I use fresh sliced)

 2 eggs, beaten

 3 1/2 to 4 1/2 cups chicken broth,

(or enough to moisten well)

 13 cups cubed dry bread

 1 1/2 tsp poultry seasoning

 2 tsp salt

 2 tsp sage

 1 tsp thyme

 1 tsp pepper

 1/2 tsp marjoram

Melt butter or margarine in large fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.