- 2 bags (14 oz each) herb seasoned stuffing
- 1 cup butter
- 1 cup chopped onion
- 1-2 cups chopped celery
- 1 t. poultry seasoning
- salt and pepper to taste
- 4 cups broth, approximately - you might need more or less depending on if you want it drier or more moist
- 2 eggs
- fresh herbs if desired (thyme, sage, rosemary)
Heat butter over medium heat until melted. Sauté onions and celery until softened (do not brown).
Place stuffing in a large bowl. Add cooled celery and onions, seasonings and fresh herbs if using. Add chicken broth a little bit at a time to moisten and gently stir. Add enough broth that all of the stuffing is moistened. Stir in eggs.
*If you are making this ahead of time you can cover and refrigerate it up to the day before and then proceed with the recipe when you're ready to cook it if desired.
Grease a 5- 6 quart slow cooker. Place stuffing in the cooker and turn onto high for 30 minutes. Reduce temp to low and cook an additional 3-4 hours or until hot and cooked through. Stir halfway through to avoid burning the bottom, if the stuffing seems dry it's ok to add additional broth as needed.
If stuffing is done before your meal is ready it can remain on warm.
I made a couple changes to a recipe found at spendwithpennies.com
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