Stuffing

Here is a recipe for stuffing (makes approximately 12 to 14 servings):

-  1 cup butter

-  2 cups chopped onion

-  3 cups chopped celery

-  1/4 cup chopped fresh parsley

-  12 cups dry bread cubes (I used my own homemade bread)

-  1 teaspoon poultry seasoning

-  1 1/2 teaspoons dried sage

-  1 teaspoon dried thyme

-  1/2 teaspoon dried marjoram

-  1 1/2 teaspoon salt

-  1/2 to 1 teaspoon ground black pepper (depends on your taste....I like pepper so I used 1 teaspoon)

-  3 cups chicken broth, or as needed

-  2 eggs, lightly beaten

Melt butter in saucepan/skillet over medium heat.  Cook onion, celery, and parsley, stirring so it doesn't burn, until tender.

Spoon celery, onion, and butter mixture over bread cubes in a large mixing bowl.  Add poultry seasoning, sage, thyme, marjoram, salt, and pepper.  Pour in chicken broth a little at a time to moisten the bread and seasoning.  Remember, you still have to add the eggs, so don't over moisten the bread cube mixture.  Then add eggs and mix well with a large spoon or spatula (you might need to use your hands at this point).  If bread cubes don't seem as moist as you like add more of the 3 cups of chicken broth, or if you already added all of it, add more.  Take the mixture and put it into a crock pot/slow cooker and cover.  Cook on high for approximately 40 to 45 minutes, then reduce the heat to low and cook for 4 to 8 hours.  You don't need to stir it once it is in the crock pot/slow cooker; however, you can if you would like.  It should be done when the top and/or sides start to brown.

This is a pretty moist stuffing, so if you like it more dry, cook for close to 8 hours.  Or cook the day before in the crock pot/slow cooker, store in the refrigerator overnight, and cook it in the oven (in a casserole dish) the next day to dry it up a bit.  It makes great leftovers as well!  Enjoy!