Ingredients

The following ingredients have 12 Servings
  • 1 cup unsalted butter
  • 2 cup chopped sweet onions
  • 1 1/2 cup thinly sliced celery
  • 12 ounces unseasoned dried bread cubes, (store-bought or homemade)
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup dried cranberries
  • 2 cups chicken broth
  • 2 large eggs
  • 2 teaspoons Diamond Crystal® Kosher Salt
  • 1/2 teaspoon crushed red pepper

Instruction

  • Place the butter in a large skillet and set over medium heat. Once melted, add the chopped onions and celery. Sauté for 3-5 minutes to soften.
  • Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.
  • Once the onions and celery are soft and sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 teaspoons of Diamond Crystal® Kosher Salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.
  • Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften.