Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         butter or margarine
   1      cup           onion -- finely chopped
   1      cup           celery -- finely chopped
   1      can           mushrooms -- (8 ounce) drained
     1/4  cup           parsley -- chopped
   1 1/2  teaspoons     poultry seasoning
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
  12      cups          toasted bread cubes
   2                    eggs -- well beaten
   1 1/2  cups          chicken bouillon

Preparation:

Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes.