Recipe information
Ingredients for - Stuffing from the Slow Cooker
4. 6 cups cubed day-old white bread -
5. 6 cups cubed day-old whole wheat bread -
10. 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth -
How to cook deliciously - Stuffing from the Slow Cooker
1. Stage
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
2. Stage
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
3. Stage
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
