Slow Cooker Stuffing

The last couple of years I have made homemade stuffing that was too dry for our tastes.  This year we decided to give this slow cooker recipe a try, and we really liked it.  I'm so excited to be able to prepare the stuffing early in the day and not have to worry about it while preparing the turkey.  My slow cookers have typically gotten a break on Thanksgiving, but I think that will be changing!

After eating Thanksgiving dinner and dessert, I was very curious to know how many sticks of butter I had used in total in preparing the meal.  This recipe definitely added to the count, but at least Thanksgiving only happens once a year.

Slow Cooker Stuffing
Note: Next year I may double this recipe because we like Thanksgiving leftovers!  I think this recipe would be very adaptable with different add-ins to suit different tastes (my husband wants to try raisins and walnuts).  Also, check occasionally during cooking to see if the edges have started to burn.  Once the stuffing reaches 160 degrees, the eggs have reached a safe temperature and the slow cooker can be turned to the "keep warm" setting if desired.  Ours was starting to burn around the edges after being cooked for less than four hours, and it had already passed 160 degrees.
Ingredients:
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups bread cubes (Italian or French bread works well)
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2-2 1/2 cups low sodium chicken broth (if you use store-bought bagged bread cubes, they will be drier and likely need more liquid)
2 eggs, beaten

Directions:
1. The night before preparing the stuffing, cut up the bread into 1-inch cubes.  Spread on a baking sheet in a single layer and allow to dry out overnight.

2. Melt butter in a skillet over medium heat.  Stirring frequently, cook onion, celery, and parsley in the butter until the vegetables have begun to soften.

3. Spoon cooked vegetables over the bread cubes in a very large mixing bowl.  Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.  Pour in enough broth to moisten, and mix in the eggs.  Transfer the mixture to a slow cooker.

4. Cover and cook on high for 45 minutes, then reduce heat to low.  Cook for 4-8 hours on low (see note above).

Source: adapted from allrecipes.com