Crock Pot Stuffing

Recipe by Diana Adcock
READY IN: 3hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups chopped onions
  • 1 12
    cups thinly sliced celery
  • 1
    cup diced tart apple, peeled and cored
  • 14
    cup butter
  • 1
    tablespoon ground sage
  • 1
    teaspoon ground marjoram
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • 12
    teaspoon savory
  • 12
    teaspoon thyme
  • 12
    cups lightly toasted bread, cubes
  • 14
    cup fresh parsley, chopped
  • 1 12
    cups chicken stock or 1 1/2 cups vegetable stock
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DIRECTIONS

  • In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
  • Stir in sage, marjoram, salt, pepper, savory and thyme.
  • Combine vegetable mixture with the bread cubes and parsley.
  • Toss well.
  • Pour stock over mixture, tossing well.
  • Spoon into your crock-pot.
  • Cover and cook on high for one hour.
  • Reduce to low and continue cooking for 2-3 hours, stirring every hour.
  • As stated for Vegetarians use vegetable stock.
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