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  1. Melt butter in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl.
  2. Add seasonings and toss to coat.
  3. Pour broth over cubes, then add eggs; mix thoroughly.
  4. Put mixture into slow cooker.
  5. Cover and cook on HIGH for 45 minutes.
  6. Reduce heat to LOW and cook at least 4 hours.


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