Lorinda’s Crock Pot Stuffing
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1/4 cup butter
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 12 cups lightly toasted bread, cubes
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Saute onions and celery in the butter. Stir in the remaining ingredients and cook in crockpot on low for 2-3 hours. Be sure to stir frequently.
