1 cup butter
2 cups chopped celery
1 cup chopped onions
1 teaspoon poultry seasoning
1 1/2 teaspoons sage leaves, crumbled
1/2 teaspoon pepper
1 1/2 teaspoons salt
1 teaspoon leaf thyme, crumbled
2 beaten eggs
4 cups chicken broth
12 cups dry breadcrumbs
Mix the butter, celery, spices, eggs and broth together in a large mixing bowl.
Add the bread crumbs and stir to blend.
Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours.