Ingredients

The following ingredients have 6 Servings
  • 10 cups bread cubes (dried - see directions (I used 1 baguette) )
  • 8 Tbsp. salted butter ((divided))
  • 1 yellow onion (diced)
  • 4 celery ribs (diced)
  • 2 carrots (diced)
  • 2 garlic cloves, (minced)
  • 2 eggs
  • 2 cups chicken broth
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. rubbed sage
  • 2 tsp. dried thyme
  • 1/2 tsp. dried rosemary

Instruction

  • Cut the bread into cubes. Let them dry overnight on a sheet pan.
  • If you don't have time to dry the bread cubes overnight, preheat oven to 300 degrees. Place the bread cubes on a sheet pan and place in the oven. Let the bread cubes dry out in the oven for about 45 minutes, stirring them around every 15 minutes.
  • In a large skillet set to medium high heat add half of the butter. Add the onion, celery, carrots and garlic. Cook until the veggies are softened about 5-7 minutes.
  • Melt the remaining butter. Gather and measure the remaining ingredients.
  • Add the chicken broth seasonings, eggs and butter to a large bowl and whisk.
  • Spray the slow cooker with non-stick spray.
  • Add the dried bread cubes to the slow cooker. Pour over the cooked veggies and stir.
  • Now drizzle over the broth and butter mixture. Stir again.
  • Cover and cook on low for 5 hours without opening the lid during the cooking time.