Ingredients
1 cup chopped onion1 cup chopped celery1/4 cup butter6 cups cubed day-old white bread6 cups cubed day-old whole wheat bread1 teaspoon salt1 teaspoon poultry seasoning1 teaspoon rubbed sage1/2 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth2 large eggs, beaten
Preparation
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
