DIRECTIONS:
1. Melt butter or margarine in a skillet over medium heat. Cook onion & celery, in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram- (Bell's), and salt and pepper. Pour in enough broth to moisten,(might not need all 4-1/2 cups) and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.