Crockpot Stuffing

I was tasked with making homemade stuffing at Thanksgiving this year..... I actually snarled..... Don't ask me why I can get excited about making something uber complex, yet wet bread seemed like 'too much.'  Well..... I was wrong!  So easy and I am going to say it..... *Better than Stove Top*

Now, everything you see in this picture was used entirely.  HOWEVER... I couldn't fit ALL of the bread cubes in the crock at the beginning so I just made a little bit of hot stock, wet the last bit and mixed it in with the completed masterpiece ;)

First, in a deep frying pan, you will need to saute 1 C finely chopped Red Onions, ~ 2 C finely chopped celery in 1 C Butter until translucent.

Add 1 tbsp Minced Garlic
Add 2 Cans drained & finely chopped mushrooms

Add 2 Cans drained and finely diced water chestnuts.

Place most of the 20ish cups of breadcrumbs in your greased crockpot.  Pour sauteed mixture into crock.
Add:
1/4 Cup chopped fresh parsley
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt , 1/2 teaspoon black pepper

Next, mix 3 Eggs into about 2 cups of stock of your choice and gently pour evenly over breadcrumbs stirring as you go.

Turn the crock on 'keep warm' if it runs hot and check every half hour (stirring) to make sure it isn't burning on the bottom.  Mine was done in less than 2 hours!

I'm thinking I'll never go back to Stove Top!