Slow Cooker Stuffing
12 to 16 slices white sandwich bread
1/2 cup butter
2 cups sliced celery
1/2 cup finely chopped onion
1/4 cup snipped parsley
1 1/2 tsps dried sage, crushed
1/2 tsp marjoram, crushed
1/4 tsp pepper
1 1/2 cups chicken brothCut bread in 1/2 inch cubes to make 12 cups of cubes. Toast in a 350 degree oven for 10-13 minutes until lightly browned.
In a large skillet, melt butter over medium het; add celery and onion and cook until tender; remove from heat. Stir in parsley and spices.
Place dry bread crumbs into a large bowl. Add vegetable mixture. Drizzle with broth to moisten, tossing lightly. Transfer mixture to a 4-5 quart slow cooker.
Cover and cook on low heat setting for 4 1/2 to 5 hours.
Makes 8-10 servings