Last year's pretty good stuffing

We did this in a crock pot so first we warmed that up. Sandra and
I chopped up two onions, four stalks of celery and a couple teaspoons
of fresh sage and a fistful of parsley.
I put a large frying pan over medium heat and put in about half a
pound of mild bulk sausage and stirred it around. It stuck a bit so I
poured in a little water and that seemed to help.
When the sausage was brown (there was hardly any fat, for some
reason) I lowered the heat to medium low and added the onions and
celery and about half a stick of butter. At this point you should know
that the calorie load has entered triple digits and it will continue
to climb. This mess was sautéed until the onions were somewhat
translucent.
In a large bowl Sandra deposited two bags of unseasoned bread
cubes and I poured the meat and veggies on top. We added the chopped
herbs and maybe two cups of chicken stock, and I think broth would do
just as well. Two well beaten eggs drizzled over everything before
stirring until it all looked uniformly moist and stuffing-like.
This was dumped into the now greased crock pot and patted down a
bit. I think it cooked on High for 45 minutes and on Low for three
hours.
It burned a little on the sides but the middle was pretty good.