- 12 cups bread crumbs (approximately 2–3 loaves)
- 2 cups onion, chopped
- 2 cups celery, chopped
- 2 sticks butter
- 1–2 cups broth (chicken, turkey or vegetable)
- 2 eggs, beaten
- 1 Tbsp poultry seasoning (here’s how to make it yourself)
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
Slice bread into one-inch cubes. Leave out uncovered overnight, so it dries out, or bake at 300 degrees for 10-15 minutes.
Melt butter in a pan over medium-high heat. Add celery and onions, and cook until onions are translucent.
Place bread crumbs in a really big bowl (a stockpot works well). Then, pour vegetable-butter mixture over them, and stir to combine.
Add the seasonings, and stir to combine.
Add the eggs. Stir to combine. Then, add the broth. Start with a cup, and continue to add broth until the bread crumbs are moist, but not soggy. You don’t want to add any more than the bread crumbs are able to absorb.
Transfer stuffing mixture to a crockpot (use a 5-quart pot, or divide it between two smaller pots). Cover, and cook on high for an hour. Then, turn the pot down to low, and cook for an additional 4-6 hours. Stir regularly, so you don’t get any burning around the edges.
Optional add-ins: one cup of dried cranberries, fresh mushrooms, sausage, nuts or chopped apple