This dish can be made 5 (or so) hours in advanced. Cooking time is 3-4 hours.
Slow Cooker Stuffing
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
1 Small can (6 oz) of black olives
1 Small can (6 oz) of tomato sauce
12 cups bread crumbs
Salt to taste
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 – 4 1/2 cups vegetable broth or not chicken broth
Using 1/4 C of veggie broth, sauté onion, celery, mushroom, and parsley.
In a very large mixing bowl pour sautéed veggies over bread crumbs.
Add 1/2 can of sliced olives (more or less as you like), all seasonings and toss together.
Pour in enough broth to moisten (I added extra broth halfway through for a moister stuffing).
Pack stuffing lightly into slow cooker/crock-pot
Pour 1/2 small can of tomato sauce over stuffing, cover.
Set on High for 45 minutes; reduce to Low and cook for 3 – 4 hours.