Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom .
Share a recipe on your blog and go link it at her blog.
From “Ready and Waiting” by Rick Rodgers with adaptations by Julie Kay
Serves 10 to 12.
8 tbls. unsalted butter
2 large onions, chopped
3 medium celery ribs, chopped
1 chopped Granny Smith apple
1/2 cup chopped fresh parsley
1-1/2 tsps. dried rosemary
1-1/2 tsps. dried thyme
1-1/2 tsps. dried marjoram
1-1/2 tsps. crumbled sage
1-1/2 tsps. salt
1/2 tsp. black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 lb.) (See note.)
2 cups turkey or chicken stock
1. In large skillet, melt butter over medium heat. Add onions, celery and apple. Cook, stirring often, until the onions are soft, about 10 minutes. Take off heat; add parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix bread with the onion mixture. Tossing the bread cubes, add broth to moisten. Pack stuffing lightly into a buttered 3-1/2-quart slow cooker. Cover and slow-cook on High for 1 hour. Reduce heat to Low, cook until heated, about 3 to 4 hours.
Note: Instead of stale French bread, I use 12 cups of Reising’s New Orleans French Bread Seasoned Crumbs.