Ingredients
- 1 cup butter
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1/4 cup chopped parsley (fresh)
- 12 cups cubed bread (day-old bread)
- 2 teaspoons dried sage (crushed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary (crumbled)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs (beaten)
- 2 to 2 1/2 cups chicken stock (or turkey stock)
How to Make
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Step 1: Melt the butter in a skillet over medium heat. Saute the onion, celery and parsley until the onion is translucent.
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Step 2: In an extra-large bowl, combine bread cubes, onion mixture and seasonings.
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Step 3: Mix in beaten eggs.
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Step 4: Stir in 2 cups stock. Add extra stock if your bread is very dry. Your mixture should be moist but not "soupy".
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Step 5: Lightly grease the inside of the slow cooker. Spoon mixture into slow cooker; cover. Cook on "high" for 45 minutes.
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Step 6: Reduce heat to "low" and continue cooking for 4-6 hours. The cooking time will depend upon your slow cooker (they all seem to cook a bit differently, newer models cook much faster than the old ones).
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Step 7: I like to stir my stuffing after about 3 hours. Although it slows the process of the cooking (I work quickly to conserve heat), this allows for the crust that is forming on the sides of the slow cooker to be mixed throughout and for a new crust to begin forming (we like the light crustiness).
We hope you enjoy this recipe!
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