Crockpot Stuffing

1/3 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 teaspoon poultry seasoning
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon thyme
8 ounces canned mushrooms, drained
6 1/2 cups dry bread cubes
1 can cream of chicken soup, mixed with water
to equal 2 cups liquid
1 egg, well beaten

Saute onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes.

For large recipe 13 to 14 cups, double all ingredients except soup