Southern Cornbread Stuffing

2 cups chopped onions (part chopped green onions can be used)
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12-oz.) pkg. mushrooms, sliced
1 recipe Easy Cornbread Muffins (click here)
          or 12 cups dried out Ezekiel 4:9 Low Sodium Sprouted
          Grain Bread or a combination of the two
1 tsp. poultry seasoning
Mrs. Dash Table Blend to taste
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. marjoram
4 cups low sodium vegetable broth

Prepare the Easy Cornbread Muffins the day before making
stuffing and dry out in the oven overnight (see NOTE below).

Saute onion, celery, mushrooms, and parsley in a little of the
veggie broth. The vegetables will give off juices as they cook.

Pour sauteed veggies over breadcrumbs in a very large mixing bowl.
Add all seasonings and toss together.

Pour in the rest of the broth to moisten.

Pack stuffing lightly into crockpot, and cover. Set on HIGH for
45 minutes; reduce to LOW and cook for 4 hours.

Optional method: Put stuffing into a caserole dish.
Cover and bake at 350 degrees F. for 30 minutes. Remove the lid
and bake an additional 10-15 minutes or until lightly browned on
top.

Makes 8 large servings.

NOTE: Heat the oven to 275 degrees F. and arrange a rack in the
middle. Using your hands, crumble the cornbread into pieces no
larger than 3/4 inch onto a rimmed baking sheet. Spread into an
even layer and bake for 15 minutes. Turn off the oven and let
the cornbread dry out inside the oven overnight. The next day,
transfer the cornbread to a very large mixing bowl and continue
with recipe.