Crock Pot Stuffing

Ingredients

• 1 cup butter
• 1/2 tsp black pepper
• 1/2 tsp salt, or to taste
• 2 tsp poultry seasoning (store-bought or homemade)
• 2 medium yellow onions, diced
• 2 cups sliced celery
• 6 cups dry white bread cubes
• 6 cups dry brown bread cubes
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh herbs, or to taste (thyme, sage, and/or rosemary; optional)
• 3 cups chicken broth, plus up to 1 more cup if needed
• 2 eggs

Steps

1. Melt the butter over medium heat. Stir in poultry seasoning, black pepper, and salt. Add celery and onions and cook until softened (don’t brown them). Cool completely.
2. Put the bread cubes in a large bowl. Add the cooled celery and onion mixture, parsley, and fresh herbs if using.
3. Add chicken broth a little at a time, just until the cubes are moistened, not soggy. Gently stir. You may not need all the broth. Stir in the eggs.
4. Optional make-ahead: cover and refrigerate overnight.
5. Grease a 5–6 qt slow cooker well. Add the stuffing. Cook on high for 30 minutes, then reduce to low and cook 3–4 more hours until hot and cooked through. If it’s done early, switch to warm.