SLOW COOKER STUFFING

Ingredients

• 2 cups chopped onions
• 1 1/2 cups thinly sliced celery
• 1/4 cup salted butter
• 1 tbsp sage, crumbled
• 1/2 tsp marjoram, crumbled
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp savory, crumbled
• 1/4 tsp thyme, crumbled
• 12 cups bread cubes, lightly toasted
• 1/4 cup chopped fresh parsley
• 1 1/2 cups chicken broth

Directions

1. In a large frypan, sauté onions and celery in butter until tender, about 5 minutes. Stir in sage, marjoram, salt, pepper, savory and thyme.
2. Combine vegetable mixture with bread cubes and parsley. Pour broth over bread mixture and toss to combine. Spoon mixture into a slow cooker.
3. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking, stirring every hour, until piping hot, about 2 - 3 hours.