Crockpot Stuffing

1 loaf of bread, lightly toasted in the oven (I used the pink bag of Food Life brown rice bread)
--1 large yellow onion, diced
--1 cup celery, diced
--1 cup tart apple, peeled and diced
--1/4 cup butter, melted
--1/4 cup fresh parsley, chopped
--1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
--1 T ground sage
--1 tsp ground marjoram
--1/2 tsp savory
--1/2 tsp thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit these spices.)
--1 tsp salt
--1 tsp pepper

The Directions.

I used a 6 quart crockpot. I'd recommend a big guy, so you have room to toss. If you only have a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.

Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.

While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.

When the bread is done, cut into 1/2 inch size-or-so cubes.

Add to the crockpot.

Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.

Cover and cook on high for 2 hours. Sweep up the bread crumbs.

When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you'd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.

If you'd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.