1 cup butter, or margarine
2 cups chopped onion
2 cups chopped celery
12 cups dry bread crumbs, (you can bake them in the oven until crisp)
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 tsp dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth, (might not need all of it)
2 eggs, beaten
Melt butter or margarine in a skillet over medium heat. Saute onion & celery, in butter, stirring frequently.
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,(might not need all 4-1/2 cups) and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
By Cara- Ladybug Mom
This is one of those recipes that is used over and over again in my house for every holiday I make turkey. If you don't like stuffing your turkey, this is the next best thing!
** Note, for most slow cooker recipes it's not advised to lift the cover, it is recommended for this one to stir occasionally to alleviate sticking.