I wish I had a photo for you - I'll try to remember to take some pics this year and add them later.
This recipe fits in either a 3-4 qt. or 5 qt. crockpot - I always use the 5 qt. If I make it for a "regular" family dinner, I use the amounts listed below; if I make it for Thanksgiving or a potluck, or want leftovers, I double the recipe HOWEVER I use the same amount of butter and broth (not double it).
I do have one caveat: I've given this recipe to many people, particularly where I used to work. They all loved my dressing and recognized that "the green crockpot" at our work Thanksgiving potluck was THE dressing to aim for, and get in line early! But most of the people I gave the recipe to have not been able to successfully replicate it. I think I've troubleshooted most of their problems and included them in the recipe.
Double this recipe to completely fill a 5 qt. crockpot, but note the instructions for the butter and broth.
1 cup (2 sticks) butter or margaine (but really...butter....I don't even have margarine in my house! IF YOU DOUBLE THE RECIPE, DO NOT DOUBLE THE BUTTER - use just 1 cup)
2 cups chopped celery (about 1/4" dice)
2 cups chopped onion (about 1/4" dice)
1/4 cup chopped parsley (I have used dried in a pinch, but fresh is best)
2 4-ounce cans sliced mushrooms, drained (I wasn't sure I would like this the first time, but it's delicious!)
12-13 cups bread cubes (I use a combination of breads depending on what I have on hand. Cheap bread is ok, but I always use a combination of white and wheat. Stack 2-3 slices and cut with a serrated bread knife OR use an electric knife. Try not to squish/crush the bread. DO NOT USE BAGGED, DRIED BREAD CUBES! And do not dry the bread first, although "old" bread can be used as long as it's not all dried out)
1 slightly heaping teaspoon pountry seasoning
1/2 level teaspoon each salt and pepper (If I double the recipe, I use 1 teaspoon pepper but only about 3/4 teaspoon salt)
1 1/2 slightly heaping teaspoons dried sage
1 teaspoon dried thyme
1/2 slightly heaping teaspoon dried marjoram
2 eggs, beaten
About 2 cups chicken or turkey broth (IF YOU DOUBLE THE RECIPE, DO NOT DOUBLE THE BROTH)
Note: if you want to get some of the preparation out of the way ahead of time, you can cube the bread and store in a plastic bag, and chop the onion and celery and store in the fridge.
Melt butter in skillet and saute onion, celery, and parsley until onions are opaque. Add the mushrooms and seasonings and stir well. Put the bread cubes in a very large bowl. Pour the sauteed mixture over the bread cubes. Pour the beaten eggs over. Add about 1 cup broth. Stir GENTLY - sliding a large spoon or rubber scraper down the sides of the bowl and lifting (folding) the ingredients just until mixed. Add more broth if it seems dry. Carefully turn the mixture into the crockpot and sprinkle any remaining broth over the top - DO NOT PACK DOWN - DO NOT STIR. Cover and cook on High for 45 minutes; then turn to Low and cook 4-6 hours. The dressing will rise up (the eggs act as a leavening agent). DO NOT STIR while it's cooking! If you go the full 6 hours, it may develop a crust on the sides, but some people like the crusty part.
I think the problems people I've given the recipe to have had are mostly because they tried to shortcut by using bagged, dried bread (even though I told them NOT to!), they mixed it too much, and/or they stirred it while it cooked. Made according to my instructions, this dressing is beautiful - you can identify all the separate ingredients (in other words, it's not just a brown mush). And it's fluffy, moist, and yummy!
I've also made this dressing for roast beef dinners by using beef broth and changing up the seasonings a bit to better go with beef. Happy Thanksgiving!