Prep: 25 minutes

Cook: 6 ½ hours

Makes: 16 servings

3/4 cup Rosemary Olive Oil
2 cups chopped onion
2 cups chopped celery
12 cups dry bread cubes (less if the bread is freshly made, more if it's stale)
1 tsp. poultry seasoning
1 ½ tsp.  dried sage
1 ½ tbsps. of parsley
1 tsp. dried thyme
1/2 tsp. dried marjoram
1 1/2 tsps. salt
1/2 tsp. ground black pepper
2 to 3 cups chicken broth (depending on how dry your bread is)
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery in Rosemary Olive Oil, 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.

In slow cooker, cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 6 hours.