Ingredients:
1/2 cup butter
2 large onions, chopped
3 stalks celery, chopped
1 apple, chopped
1/2 cup chopped fresh parsley
1 ½ tsp. dried thyme
1 ½ tsp. dried marjoram
1 ½ tsp. salt
1 tsp. crumbled dried sage leaves
½ tsp. dried rosemary leaves
½ tsp. black pepper
1 lb. of stuffing cubes or 12 packed cups stale Italian or French bread, cut into 1-inch cubes
1 to 1 ½ cups turkey or chicken stock
Directions:
In large skillet, melt butter over medium heat. Add onions, celery & apple. Cook, stirring often, until onions are softened, 5 to 10 minutes. Remove from heat and add parsley, thyme, marjoram, salt, sage, rosemary and pepper.
In large bowl, mix bread cubes with onion mixture. Add stock to moisten. Pack stuffing lightly into buttered slow cooker.
Cover and cook on high setting 1 hour, then reduce to low setting for 3 to 4 hours or until heated through (the slow cooker will keep the Stuffing warm for a few hours).
Makes 10 to 12 servings.
