-
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
Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
-
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
Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
-
5
Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
-
6
Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
-
7
Cover and cook on HIGH for 1 hour.
-
8
Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
-
9
NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
-
10
Serve hot right out of the crock if you wish.
-
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
White bread will give a lighter textured stuffing than whole wheat or whole grain.
-
13
You will serve about 1/2 to 1 cup of stuffing per person.
