1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture.
Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
Source: Taste of Home
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture.
Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
Source: Taste of Home