Slow Cooker Stuffing

Ingredients

• 2 lbs hearty white sandwich bread, diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes
• 2 – 3 1/2 cups low-sodium chicken broth, as needed
• 2 large eggs
• 1 tsp poultry seasoning
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 3/4 cup unsalted butter, diced into 1 Tbsp pieces
• 2 cups chopped yellow onion
• 2 cups chopped celery
• 1 cup chopped carrot, dice small
• 1 large clove garlic, minced
• 1/4 cup chopped fresh parsley, plus more for garnish
• 2 1/2 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh marjoram
• 2 tsp chopped fresh rosemary

Directions

1. Set the oven to 275 degrees. Divide the bread cubes between 2 rimmed baking sheets and spread them out. Bake them on different oven racks until they feel dry, switching the pans around, turning them, and stirring the bread now and then, about 45 – 55 minutes. Take the bread out and let it cool.
2. In a bowl, whisk 2 cups of the chicken broth with the eggs, poultry seasoning, salt, and pepper until everything is combined. Transfer the dried bread cubes (I had 17 cups) to a very large mixing bowl.
3. Warm the butter in a large non-stick skillet over medium-high heat. Add the onion, celery, and carrot, and cook until tender, about 8 – 12 minutes. Stir in the garlic during the final minute of cooking.
4. Scrape the onion mixture over the bread cubes, then add the parsley, sage, thyme, marjoram, and rosemary. Toss right away so the herbs and vegetables are spread through the bread.
5. Pour the chicken broth mixture evenly over the bread and toss again to coat. Add more broth only as needed until the bread is moistened.
6. Coat a 6-quart slow cooker with non-stick cooking spray, then add the bread cube mixture. Cover and cook on high heat for 30 minutes, then turn the heat to low and continue cooking for 3 1/2 – 5 hours longer. Scatter more fresh parsley over the top, about 1 Tbsp, and serve warm.