Ingredients

The following ingredients have 10 Servings
  • 2 lbs hearty white sandwich bread*,
  • 2 - 3 1/2 cups low-sodium chicken broth, (as needed)
  • 2 large eggs
  • 1 tsp poultry seasoning
  • 1 tsp salt, (or to taste)
  • 1/2 tsp freshly ground black pepper, (or to taste)
  • 3/4 cup unsalted butter, (diced into 1 Tbsp pieces)
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 cup chopped carrot ((dice small))
  • 1 large clove garlic, (minced)
  • 1/4 cup chopped fresh parsley, (plus more for garnish)
  • 2 1/2 Tbsp chopped fresh sage ((or 2 1/2 tsp dried))
  • 1 Tbsp chopped fresh thyme ((or 1 tsp dried))
  • 1 Tbsp chopped fresh marjoram ((or 1 tsp dried))
  • 2 tsp chopped fresh rosemary ((or 1/2 tsp dried, crushed))

Instruction

  • Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets. 
  • Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes. 
  • Remove from oven and allow to cool.**
  • In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. 
  • Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.
  • Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing. 
  • Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss. 
  • Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***
  • Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. 
  • Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.