- This topic has 1 reply, 1 voice, and was last updated November 7, 2008 at 12:40 am by .
- November 7, 2008 at 12:40 am #266170
8 tablespoons (1 stick) unsalted butter
2 large onions, chopped
3 medium celery ribs chopped
1 medium Granny Smith apple, chopped
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons crumbled sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 packed cups 1 -inch cubes of stale Italian or French bread (about 1 pound)
1 1/2 cups turkey or chicken stock, preferably homemade
In a large skillet, melt the butter over medium heat. Add the onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.
In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 31/2-quart slow cooker.
Cover and slow-cook on high (300 degrees F) for 1 hour. Reduce the heat to low (200 degrees F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
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