Traditional Bread Stuffing (Crock-Pot Method)

Preheat oven to 250ºF. Slice the loaf of French bread and then tear the slices of both the French and the sandwich bread into bite size pieces. Discard end pieces or save for another use. You should have about 20 cups of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 20-30 minutes or until lightly toasted.

While bread is toasting, melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Turn heat up to medium high and cook, stirring frequently for about 7 to 10 minutes. Add garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from heat.

When bread is nicely toasted, transfer to a large roasting pan or very large mixing bowl. Spoon cooked vegetables over and mix well. Add beaten eggs and stir to combine. Add enough chicken broth just to moisten the mixture, about 1 to 1-1/2 cups, reserving the rest for later. Mix well and transfer stuffing to the slow cooker. Cover and turn to low.

Cook for 4 to 6 hours. Check on it now and then and add chicken broth throughout cooking time to achieve desired consistency. Taste and add additional seasoning if desired.