Crockpot Stuffing Recipe

My biggest challenge on Thanksgiving has always been getting my stuffing or dressing done before the turkey got cold. I don’t like to cook it in the bird, but cooking it in the oven takes quite some time and since I have only one, it’s always been a bit tough to time things right. For the past few years, I’ve been making it in the crockpot instead. Here’s the recipe.

• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup parsley sprigs
• 12 cups bread cubes, slightly dry
• 1 teaspoon poultry seasoning
• 2 eggs, well beaten
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sage
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon marjoram
• 3 1/2 cups chicken broth or turkey broth

Melt butter in a skillet and saute onion and celery until they are tender. The onion will start to turn translucent. Add the parsley and pour the mixture over the bread cubes. I put the bread cubes in a large mixing bowl first. Add the seasonings and stir well. Add the broth and eggs and mix until everything is well combined. Scoop it into the crockpot and cook on high for 50 minutes, then turn to low and cook 4 hours.

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