CROCK POT STUFFING

Step 1

Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.

Step 2

Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.

Step 3

Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.

Step 4

Cover and refrigerate overnight if making ahead of time.

Step 5

Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.