Slow Cooker Stuffing

November 14, 2016

• 3/4 cup Della Terra Rosemary Olive Oil or Della Terra Herbes de Provence Olive Oil
• 2 cups chopped onion
• 2 cups chopped celery
• 12 cups dry bread cubes (less if the bread is freshly made, more if it's stale)
• 1 tsp. poultry seasoning
• 1 ½  tsp. dried sage
• 1 ½ tbsps. of parsley
• 1 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1 1/2 tsps. salt
• 1/2 tsp. ground black pepper
• 2 to 3 cups chicken broth  (depending on how dry your bread is)
• 2 eggs, beaten

 
Cook onion and celery in Della Terra Olive Oil, over medium heat, stirring frequently until cooked.
 
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
 
In slow cooker, cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 6 hours.

Prep: 25 minutes
Cook: 6 ½ hours
Makes: 16 servings

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