In a large fry pan saute onions, celery and apple in butter until onion is just translucent.

Stir in sage, marjoram, salt, pepper, savory and thyme.

Combine vegetable mixture with the bread cubes and parsley.

Toss well.

Pour stock over mixture, tossing well.

Spoon into your crock-pot.

Cover and cook on high for one hour.

Reduce to low and continue cooking for 2-3 hours, stirring every hour.

As stated for Vegetarians use vegetable stock.