|Sub-Category:||Crock Pot Vegetable|
Yield: 8 cups
1/3 cup (755 mL) butter
2 onions, chopped
2 celery stalks, finely chopped
1 tablespoon (15 mL) dried sage
1 1/4 teaspoons (6 mL) salt
1 teaspoon (5 mL pepper
12 cups (3 L) cubed, day-old bread
2 shredded wheat biscuits, crushed
1/2 cup (125 mL) chicken stock
In crockpot, combine butter, onions, celery, sage, salt and pepper and cook on HIGH for 1 hour.
Stir in the bread cubes, shredded wheat biscuits and chicken stock. Cook for 1 hour, stirring once. Reduce heat to LOW and cook for 1 hour.
After reducing heat to low, add one cup chopped, dried apricots or figs. Or add 1 cup toasted, chopped nuts to stuffing just before serving.