OLD-FASHIONED BREAD STUFFING

2 tbs olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
10 cups 1/2" bread cubes
1/4 cup minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. stir in the sage, marjoram, and thyme.

place the bread cubes in a 4-quart slow cooker and add the parsley, salt, pepper and onion mixture. stir in just enough stock to moisten. cover & cook on LOW for 3-4 hours. serve hot.

8 servings

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