Slow Cooker Thanksgiving Stuffing

1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 1 cup dried cranberries 1 cup shredded carrot 1 lb breakfast sausage 2 bags herb seasoned stuffing mix 1 1/2 teaspoons poultry seasoning 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 2 1/2 cups chicken broth, add more as needed 2 large eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, carrots, and parsley in butter, stirring frequently. Cook sausage in a separate skillet thoroughly until crumbled. Beat eggs in separate bowl. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Mix well. Add sausage, then cranberries. Season mixture with poultry seasoning, salt, and pepper. Pour in enough broth to moisten, about 2 cups and mix in eggs. Transfer mixture to slow cooker, pour another 1/2 cup broth and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours. Add broth as needed to keep moistened.