A classic Thanksgiving side dish made effortlessly in a slow cooker, blending crusty bread, aromatic herbs, and rich broth.
Ingredients
Scale:
12 cups stale bread (cubed)
1 cup unsalted butter
1 large onion (diced)
2 cups celery (diced)
4 cloves garlic (minced)
4 cups chicken or vegetable broth
1/2 cup fresh parsley (chopped)
1 tablespoon dried sage
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup optional: sausage (cooked and crumbled)
Instructions
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the skillet and stir for another minute, until fragrant.
In a large mixing bowl, combine the cubed stale bread, cooked vegetable mixture, parsley, sage, thyme, salt, and pepper. Toss until everything is evenly mixed.
Pour the broth over the bread mixture, stirring gently to combine. Ensure that all the bread is moistened, but do not overmix.
If using sausage, fold it in gently at this stage.
Transfer the mixture to the slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
For a slightly crispy top, uncover the slow cooker for the last 30 minutes of cooking.
