This turned out so moist and delicious! I used 1 loaf of white and 1 loaf of wheat bread. I should have doubled the seasonings (salt, sage, poultry seasoning, thyme, and pepper). The 2 eggs with 2 cans of chicken broth was just enough to moisten this much bread. I cooked it on HIGH for the first hour because I made this the night before so it was cold, but I don't really think it was necessary. I think it would have cooked just fine in 5 hours on LOW.
Moist Poultry Dressing
2 4 1/2-oz. cans sliced mushrooms, drained, optional
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped
1/4 cup minced fresh parsley
1/4-3/4 cup butter (enough to flavor bread)
13 cups cubed day-old bread
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. poultry seasoning
1 tsp. dried thyme
1/2 tsp. pepper
1 or 2 14 1/2-oz cans chicken broth (enough to moisten bread)
In a large skillet, saute mushrooms, celery, onions, and parsley in butter until vegetables are tender. Toss together bread cubes, salt, sage, poultry seasoning, thyme, and pepper. Add sauteed vegetables. Combine eggs and broth and add to bread mixture. Mix well. Pour into greased 5-quart slow cooker. Cook on Low 5 hours, or until meat thermometer reaches 160 degrees.