Old-Fashioned Sage Stuffing

Ingredients

• 1/2 cup unsalted butter or olive oil
• 2 large yellow onions, minced
• 4 celery ribs, chopped
• 1 tart apple, peeled, cored, and chopped or 1 large carrot, peeled and chopped
• 1 loaf French bread, cut into small cubes

• 1 (7 ounce) package seasoned stuffing mix or 2 cups crumbled day-old cornbread
• 1/2 cup flat leaf parsley, chopped
• 1 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• 1 teaspoon salt
• black pepper
• 1 large egg, beaten
• 1 1/2-1 3/4 cups turkey broth or chicken broth, as needed
• 2 tablespoons unsalted butter, cut into pieces

Directions

1. 1

   In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.

2. 2

   Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.

3. 3

   Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.

4. 4

   Coat the slow cooker with butter, olive oil, or nonstick cooking spray.

5. 5

   Pack the stuffing lightly into the cooker which allows for expansion as it heats up.

6. 6

   Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.

7. 7

   Cover and cook on HIGH for 1 hour.

8. 8

   Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.

9. 9

   NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.

10. 10

    Serve hot right out of the crock if you wish.

11. 11

    FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.

12. 12

    White bread will give a lighter textured stuffing than whole wheat or whole grain.

13. 13

    You will serve about 1/2 to 1 cup of stuffing per person.