Slow Cooker Cranberry Stuffing

Slow Cooker Cranberry Stuffing

1 cup butter

2 cups chopped onion

2 cups celery
1/4 cup parsley
12 1/2 cups dry breadcubes
1 tsp poultry seasoning
1 1/2 tsp sage
1 tsp thyme

1 1/2 tsp salt

1/2 tsp pepper
4 1/2 cups chicken broth

2 eggs, beaten

1/2 cup dried cranberries
1 large apple, cut in bite-size pieces

Melt butter in skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently.

Spoon cooked veggies over breadcubes in large bowl. Add seasoning. Pour enough broth to moisten and mix in eggs. Add dried fruit. Transfer mix in slow cooker.

Cook on high for 45 minutes, reduce heat to low and cook 4 to 6 hours. Mixture will be thoroughly browned and have hard crust on sides.

*Note: To make in oven, prepare as directed using full amount of broth. Transfer to 9x13 baking pan. Bake at 350 uncovered for 45 minutes to 1 hour.