Stuffing Recipe contributed by Bonbon

2 jars (4.5 oz each) sliced mushrooms drained, 4 celery ribs chopped, 2 medium onions chopped, 1/4 c. minced fresh parsley, 3/4 c. butter, 1and 1/2 lbs. day old bread (i use texas toast white if i can find it) cubed, 1.5 tsp salt, 1.5 tsp sage, 1 tsp. poultry seasoning, 1 tsp. dried thyme, 1/2 tsp. pepper, 2 eggs, 1 can chicken broth.

in a skillet, saute mushrooms, celery, onions and parsley in butter until the veggies are tender. in a large bowl, toss bread cubes with salt, pepper and spices. add mushroom veggie mixture and toss. whisk eggs with broth; add to bread mixture and toss. transfer to slow cooker. cover and cook on low for 4-5 hours our until the thermometer reads 160 degrees.

ladies, this recipe serves upwards of 15 people and will usually not have leftovers. so it's good to make for smaller crowds, too if you want to have some the next day!