Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley 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, 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	813.78 Kcal (3407 kJ)
Calories from fat	156.59 Kcal
		% Daily Value*
Total Fat	17.4g	27%
Cholesterol	52.74mg	18%
Sodium	2975.04mg	124%
Potassium	638.37mg	14%
Total Carbs	137.99g	46%
Sugars	15.69g	63%
Dietary Fiber	6.3g	25%
Protein	21.4g	43%
Vitamin C	8.2mg	14%
Vitamin A	0.1mg	5%
Iron	7.6mg	42%
Calcium	198.2mg	20%

Amount Per 100 g
Calories	255.16 Kcal (1068 kJ)
Calories from fat	49.1 Kcal
		% Daily Value*
Total Fat	5.46g	27%
Cholesterol	16.54mg	18%
Sodium	932.82mg	124%
Potassium	200.16mg	14%
Total Carbs	43.27g	46%
Sugars	4.92g	63%
Dietary Fiber	1.98g	25%
Protein	6.71g	43%
Vitamin C	2.6mg	14%
Iron	2.4mg	42%
Calcium	62.1mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.9

Points
21

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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