1 loaf of firm white bread, cut into 3/4 inch cubes (about 10 cups of cubes)
1/2 cup butter
1 cup chopped onions
1-2 cups chopped celery
2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
1 teaspoons salt
1/2 teaspoon pepper
1/2 cup chicken broth (add more if you prefer a very moist stuffing)
- Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
- In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
- Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
- Serves 10.
You can double the recipe (using 1/2 whole wheat bread and half white)...just the right amount for a large crockpot.
** this recipe is from Mennonite Girls Can Cook. I have two of their cookbooks - they're fantastic.