My Monogrammed Apron: Crock Pot Stuffing

I have started my Thanksgiving menu for the year. It's my second year to make the meal and I'm feeling pretty good. Everything I made last year was very good (according to my husband) so I am planning to add a few things. This stuffing was a huge hit so it's definitely going to be on my table.

3-4 large loves of bread

2 cups chopped celery

2 cups chopped onion

1 cup (2 sticks) unsalted butter

2-3 cups chicken broth

1/2-1 tsp Poultry Seasoning

1/2-1 tsp Morton's Nature Seasoning

Unwrap the bread and spread/stack on large baking sheet. You can either place it in the oven to get a little stale about 3-4 days before you need it or dry it out in the oven 325 degrees for 15-25 minutes. (I should also mention I halved this recipe for the two adults and one child who were eating it. Once I saw all this bread, I knew my little family would never eat it all.)

Stack slices of bread on a cutting board and cube (3/4" or so). If some of the bread is still soft just throw it in the toaster first.

Melt 8 T butter (1 stick) in a large pot. Add the onions, celery, and saute until slightly soft. Remove from heat. Spoon and stir the cooked vegetables over the bread cubes, tossing to disperse the celery/onion throughout. Season with poultry seasoning and a little Morton's Nature seasoning.

Melt another 4-8 T of butter and toss it into the stuffing mix. Add the chicken broth, sprinkling and tossing. It should be moist, but not wet. (The key to good stuffing is a lot of celery, onion and butter.)

At this point, you can take the make a day ahead option. If you did all of the above steps you can store it for a day in the fridge. If you made ahead or not. . . .

Transfer the remaining stuffing to a well-buttered Slow Cooker/Crock Pot. Cook on high for 45 minutes then reduce to low for 3-4 hours. Stir it occasionally from the bottom and sides to avoid burning. Add additional broth a little at a time to keep it moist. (This is especially important if you took the day ahead approach.)