Crock Pot Stuffing
Total time: Prep: 30 min. Cook: 3 hours Yield: 10 servings
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, beaten
1. In a small nonstick skillet over medium heat, cook onion and celery in
butter until tender.
2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage
and pepper. Stir in onion mixture. Combine broth and eggs; add to bread
mixture and toss to coat.
3. Transfer to a 3-qt slow cooker coated with cooking spray. Cover and
cook on low for 3-4 hourss or until a thermometer reads 160 degrees.