Fall Feast Stuffing: Grandma B's Stuffing

Amy’s mother graciously offered to serve as “Guest Chef” and brought the stuffing to our Fall Feast. For what is a turkey dinner without stuffing? This recipe is the one her mother, Amy's grandma, taught her. Mom makes it in a slow cooker because there never seems to be room in the oven on Thanksgiving. Soft, full of spicy seasoning, and never dry, this one is a family favorite. Sure beats Stove Top! Thanks, Mom!

Ingredients:

1 stick salted butter

1/2 large onion, diced

1 1/2 large stalks of celery, chopped (include leaves if possible)

1 package (12) stale hamburger or hot dog rolls

1/2 teaspoon salt

1/4 teaspoon pepper

2 -3 teaspoons Bell’s poultry seasoning, to taste

1 14.5-ounce can chicken broth

Melt the butter in a large skillet. Add diced onions and chopped celery (including leaves), then the chicken broth. Cook over low heat until onions are clear and celery is soft. In a large stock pot, break the bread into ½-inch cubes, then add salt, pepper, and poultry seasoning. Mix well, then pour warm onion/celery mixture onto bread pieces and stir well. Grease the inside of an slow cooker with butter, cover and cook on high for 1 hour. Stir well, then continue to cook on low for 2 to 3 hours.