Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread crumbs in very large mixing bowl. Add all seasonings and toss well together. Pour enough broth to moisten, add beaten eggs, and mix together well.
Pack lightly into crock pot. Cover and set to high for 45 minute then reduce heat to low and cook for 4 to 8 hours.
(Check on it every so often and add more broth if necessary).