Step 1

Cut the Bread – Cut the bread into ¾-inch cubes. There should be about 16 cups.

Step 2

Toast the Bread – Set the oven rack to the lower and upper-middle positions. Heat to 350ºF (177ºC).Spread the cubes in a single layer on two large sheet pans. Toast in the oven until the edges are dry and crisp, about 10 minutes, gently stirring after 5 minutes. Cool completely on the sheet pan while cooking the aromatics. The bread will completely dry out.

Step 3

Saute Vegetables and Herbs – Heat a large 12-inch skillet over medium heat. Melt the butter in the pan. Add onions and celery, and saute until tender, 5 to 6 minutes. Add garlic, and saute until fragrant, 30 seconds. Add sage, rosemary, thyme, salt, and pepper, stir and cook for 30 seconds.

Step 4

Combine Bread & Aromatics – Lightly grease a 6-quart slow cooker with cooking spray or vegetable oil. Add 12 cups of toasted bread, the sauteed vegetable mixture, parsley, and garlic powder. Gently stir to combine.

Step 5

Soak the Bread – Whisk together the eggs and vegetable broth. Pour the liquid evenly over the bread and gently stir to combine. The bread should soak up the liquid. Evenly spread out the stuffing.

Step 6

Cook the Stuffing – Cover and cook on high setting for 30 minutes. Reduce the heat to the low setting and cook for 2 1/2 to 3 1/2 hours. The internal temperature should reach at least 144ºF (62ºC) on a thermometer. If not serving immediately, keep the stuffing in the warm setting.