• 1 cup butter or margarine
• 12 to 13 cups slightly dry bread cubes
• 2 cups chopped onions
• 2 cups chopped celery
• 1 tsp poultry seasoning
• 2 cans (8 oz each) mushrooms, drained
• 1 1/2 tsp sage
• 1/2 tsp marjoram
• 1 tsp dry thyme
• 1/2 tsp pepper
• 1 can chicken broth
• 1 can cream of chicken soup

1. Melt butter in skillet and sauté onions, celery and mushrooms. Pour over bread cubes in large bowl.
2. Add all seasonings and toss together well.
3. Pour in broth and soup and mix well.
4. Pour into lightly greased crock-pot. (Spray with Pam). Cover and set on high for 45 minutes, then reduce to low for 4 hours.

(Sherry Ia)