In a large skillet, melt butter and olive oil over medium heat. Sauté mushrooms, celery, onion and parsley until softened, covering with lid for few minutes to help soften the mushrooms.

In a large mixing bowl, toss bread cubes, salt, sage, poultry seasoning, thyme and pepper until all coated.

Pour slightly cooled mushroom mixture into bread cubes.

In a medium sized bowl, combine eggs and broth with a whisk and pour over bread mixture. Toss to coat bread evenly. If bread is dry, add a little bit more broth at a time until bread is coated, but not sopping wet! The mixture will have moisture in the crock pot while it cooks.

Pour into greased slow cooker and cook on low 5 hours or until bread is tender, but set and not soupy and all vegetables are tender.

Dish up and enjoy!