Slow Cooker Classic Bread Stuffing
Ingredients
2 15 oz loaves, roughly 14 cups dry bread cubes
3/4 C unsalted butter
1 1/2 C yellow onion, chopped
1 1/2 C celery, chopped
1 1/2 tsp salt
1 1/2 tsp dried thyme
1/2 tsp ground black pepper
3 large eggs
2 C chicken broth
Directions
Preheat oven to 300°F. Slice bread into 1/2-inch cubes and arrange in a single layer on several rimmed baking sheets.
Bake for 15-30 minutes, tossing every 10 minutes, until bread is completely dry and crisp. The time will vary depending on how fresh your bread is. Divide cubed bread between two large bowls.
In a large skillet, melt butter over medium heat. Add onion and celery, cooking until vegetables are tender and onions are translucent. Sprinkle with seasonings, stirring to coat evenly. Divide mixture between the two large bowls of bread cubes.
Whisk together eggs and chicken broth. Pour over bread cubes, tossing to coat well.
Transfer mixture to the bowl of a 6-quart slow cooker. Cook on high for 3-4 hours or on low for 6-8.
Serve from slow cooker or transfer to a serving bowl.
