Thanksgiving Herbed Stuffing
8 tablespoons unsalted butter
2 lrg onions chopped
1 medium granny smith apple chopped
1/2 cup chopped fresh parsley
1 1/2 teaspoons crumbled sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound stale italian or french bread 1 inch cubes
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.