Dry 12 cups of bread cubes uncovered overnight, or spread them on baking sheets and bake at 300°F for 20 to 30 minutes, stirring once or twice. The cubes should feel dry but should not be deeply browned.

Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, until softened, then stir in the sage, poultry seasoning, thyme, salt, and pepper.

Place the dried bread cubes in a large bowl and pour the butter-and-vegetable mixture over them. Toss gently, then add the beaten eggs and 3 cups of broth; add the remaining broth gradually only if needed.

Lightly grease a 5- to 6-quart slow cooker and transfer the stuffing mixture inside. Leave it loosely arranged rather than packing it down tightly.

Cover and cook on LOW for 3 to 4 hours, stirring once halfway through if practical. The stuffing is ready when it is hot throughout and reaches at least 165°F in the center.

For a drier texture and lightly crisped top, remove the slow-cooker lid during the final 20 to 30 minutes. Sprinkle with fresh parsley before serving.