Step 1

Place bread inside a 6-quart slow cooker that’s been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).

Step 2

The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.

Step 3

Evenly crumble the raw sausage in small, bite-sized pieces over the bread mixture.

Step 4

Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.

Step 5

Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.

Step 6

Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal).