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!
1 stick salted butter
1/2 large onion, diced
1 1/2 large stalks of celery, chopped (include leaves if possible)
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.