Ingredients
1cupbutter
½tspblack pepper
½tspsalt,or to taste
2tsppoultry seasoning
2medium onions,diced
2cupscelery,chopped
6cupswhite bread,cubed, dried
6cupsbrown bread,cubed, dried
¼cupparsley,chopped
fresh thyme,to taste, optional
fresh sage,to taste, optional
fresh rosemary,to taste, optional
4cupschicken broth
2eggs
Preparation
Heat the butter over medium heat until melted.
Stir in the poultry seasoning, black pepper, and salt to taste. Add the celery and onions, then cook until softened but do not brown. Cool completely.
Place the bread cubes in a large bowl. Add the cooled celery and onion mixture, parsley, and fresh herbs.
Add the chicken broth a little bit at a time just to moisten* and gently stir. Stir in the eggs.
Cover and refrigerate overnight, if making ahead of time.
Grease a 5 to 6-quart slow cooker well. Place the stuffing in the slow cooker and turn onto High for about 30 minutes.
Reduce the temperature to Low and cook about 3 to 4 hours or until hot and cooked through.**
Serve warm and enjoy!
