Crockpot Stuffing


1 cup butter
2 cups onion, chopped
2 cups celery, chopped
12-13 cups dried bread cubes
2 tbsp Splendor Garden Parsley
1 tsp Splendor Garden Poultry Seasoning
1 tsp Splendor Garden Sage
1/2 tsp Splendor Garden Thyme
1/2 tsp Splendor Garden Black Pepper (ground)
1/2 tsp marjoram
2 well-beaten eggs
3-4 cups chicken stock


Melt butter and sauté onion and celery.
Pour over bread.
Add remaining seasonings and toss well.
Pour in enough stock to moisten, add eggs and mix.
Pack lightly into crock pot.
Cook on high for 45 minutes, then on low for 4 hours.