Ingredients
½cupbutter
1yellow onion(chopped)
2cupscelery(chopped)
2tspkosher salt
½tspcoarse ground black pepper
4cupschicken broth
1tsppoultry seasoning
1tspdried Sage
2largeeggs(beaten)
12cupsstale breadchopped
Preparation
In a large pot add the butter, onion, celery, salt, and pepper and cook on medium heat for 3 to 4 minutes before turning off the heat.
Adding in the broth, poultry seasoning, sage, and eggs, whisking together until combined and no extra liquid is sitting in the bottom of the slow cooker.
Add the bread to the slow cooker and pour over the egg mixture, tossing together until well combined.
Cook on low for 4 to 5 hours then remove the lid and cook for 30 minutes on high.
