In a large fry pan, cook sausage until brown and crumbled. Remove to reserve, and drain pan.
Add butter to pan, and saute onions, celery and apple until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme. Cook for a minute or two.
Return sausage to pan, mixing well.
Combine vegetable & sausage 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.