Thanksgiving Herbed Stuffing
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 tablespoons unsalted butter
2 lrg onions chopped
3 mediums 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
1 pound stale italian or french bread 1 inch cubes
1 1/2 cups turkey or chicken stock preferably homemade

Preparation

1 In a large skillet, melt the butter over medium heat.  2 Add the onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes.  3 Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper. 4 In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten.  5 Pack the stuffing lightly into a buttered 31/2-quart slow cooker. 6 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.

About


For the best flavor, use a homemade turkey stock.