In a large skillet, sautee mushrooms, celery, onions,& parsley in butter til vegetables are brown & tender.

In a large bowl, toss bread cubes with salt,sage,poultry seasoning, thyme & pepper.

Add the mushroom mixture.

Combine eggs with the broth; add to the bread mixture & toss.

Tranfer to a slow cooker. Cover & cook on low for 4-5 hours til a meat thermometer reads 160°.