Old-Fashioned Sage Stuffing Casserole

This is a moist and flavorful stuffing recipe that I found in "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann. Best of all it frees up oven space on Thanksgiving Day by utilizing your crock pot!

Makes 6 LARGE servings

Cooker: Medium round or oval
Settings and Cook Times: High for 1 hour, then Low for 5-6 hours.

Ingredients:
½ cup (1 stick) unsalted butter, or ½ cup olive oil
2 large yellow onions, minced
4 ribs celery, chopped
1 tart apple, peeled, cored, and chopped; or 1 large carrot, chopped
1 small loaf French bread, cut into small cubes
One 7-ounce package seasoned stuffing mix, or 2 cups crumbled day-old cornbread
½ cup chopped fresh flat-leaf parsley
1 ½ teaspoons dried sage
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
1 teaspoon salt
A few grinds of black or white pepper
1 large egg (optional), beaten
1 ½ to 1 ¾ cups turkey or chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

Directions:
1. In a large skillet, heat the butter until melted over medium-high heat. Add the onions, celery and apple (or carrot) and cook, stirring occasionally, until softened, about 5 minutes.
2. Put the bread and stuffing mix in a large bowl. Add the parsley, dried herbs, salt, and pepper and toss to combine. Pour the sautéed vegetables over the bread cubes and mix together. Add the egg, if using and enough of the broth, stirring until the ingredients are evenly moistened. Taste to adjust the seasonings.
3. Coat the slow cooker with butter, olive oil, or nonstick cooking spray. Pack the stuffing lightly into the cooker. Dot with the butter pieces and sprinkles with a few more tablespoons of chicken broth. Cover and cook on HIGH for 1 hour.
4. Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4 to 5 hours. The dressing can sit in the cooker, covered, on KEEP WARM for 2 to 3 hours before serving. Serve hot right out of the crock.