Crockpot Herbed Thanksgiving Stuffing

[Guest guest]

This is a hassle free side dish.

I make it every year by request. Sometimes I make it

during the year.

 

Myrtle

 

Crockpot Herbed Thanksgiving Stuffing

 

8 tbsps. butter or marg.

2 large onions chopped

3 medium celery ribs chopped

1 medium granny smith apple chopped

1/2 cup chopped fresh parsley

1 1/2 tsps. dried rosemary

1 1/2 tsps. dried thyme

1 1/2 tsps. dried marjoram

1 1/2 tsps. crumbled sage

1 1/2 tsps. salt

1/2 tsp. freshly ground black pepper

1 lb. stale italian or french bread broken into 1 inch cubes

1 1/2 cups good stock preferably homemade

 

1.In a large skillet, melt the butter over medium heat. Add the onions, celery,

and apple. Cook, stirring often, until the onions are softened, about 10

minutes. Remove from the heat and stir in the parsley, rosemary, thyme,

marjoram, sage, salt, and pepper.

In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread

cubes, add the broth to moisten. Pack the stuffing lightly into a buttered 3

1/2-quart slow cooker.

Cover and slow-cook on high (300 degrees) for 1 hour. Reduce the heat to low

(200 degrees) and slow-cook until heated through, 3 to 4 hours. (The slow cooker

will keep the dressing at serving temperature for up to 3 hours.)