Ingredients

The following ingredients have 12 Servings
  • 1 cup butter
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 teaspoons poultry seasoning (store bought or homemade)
  • 2 medium onions (diced)
  • 2 cups celery (chopped)
  • 6 cups cubed and dried white bread
  • 6 cups cubed and dried brown bread
  • ¼ cup chopped parsley
  • 1 tablespoon fresh herbs, or more to taste (thyme, sage, rosemary (optional))
  • 3-4 cups chicken broth
  • 2 eggs

Instruction

  • Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
  • Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
  • Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
  • Cover and refrigerate overnight if making ahead of time.
  • Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.