Ingredients

The following ingredients have 10 Servings
  • 1/2 cup (1 stick) unsalted butter
  • 4 celery stalks
  • finely chopped (about 2 cups)
  • 2 medium onions
  • finely chopped (about 3 cups)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • plus more for garnish
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 cups low-sodium chicken broth
  • 1 12-ounce bag cubed country-style stuffing
  • 4 large eggs
  • beaten

Instruction

  • In a large skillet set over medium-high heat, melt the butter
  • Add celery and onions, and cook, stirring, until fragrant and softened, about 5 minutes
  • Stir in the parsley, sage, thyme, salt and pepper, and cook for 1 more minute
  • Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute
  • Remove from the heat and cool slightly
  • In a large bowl, combine the cooled mixture with the stuffing cubes and beaten eggs and mix well
  • Transfer the mixture to slow cooker coated with cooking spray and cover
  • Cook on low for 3-4 hours or until stuffing is set
  • Garnish with fresh parsley before serving