Crockpot Stuffing

Ingredients

1 cup unsalted butter
2 cup chopped sweet onions
1 1/2 cup thinly sliced celery
12 ounces unseasoned dried bread cubes store-bought or homemade (about 8 cups)
1/2 cup chopped parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 cup dried cranberries
2 cups chicken broth
2 large eggs
2 teaspoons salt
1/2 teaspoon crushed red pepper (or black pepper)

Directions

Place the butter in a large skillet and set it over medium heat. Once melted, add the chopped onions and celery. Sauté for 3-5 minutes to soften.

Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.

Once the onions and celery are soft and sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 teaspoons of salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.

Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften.