Ingredients
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2 tbsp butter
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1 cup chopped onion
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1 cup chopped celery
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2 tbsp minced garlic
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1/2 cup chopped walnuts
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2 tbsp chopped sage
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2 large eggs
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1 1/2 cups low-sodium chicken broth
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8 cups stale bread cubes
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Cooking spray
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1/4 cup parsley
Steps
1
In a large skillet, melt the butter on medium-high. Add the onions and celery and cook 4–5 min., until almost soft, stirring occasionally. Season with salt (in moderation) and pepper. Stir in the garlic, walnuts, and sage. Cook for 3 min., stirring often. Remove from heat.
2
In a large bowl, whisk the eggs and stir in the broth. Add the vegetable mixture and bread and mix to combine.
3
Spray the inside of a 7-quart slow cooker with cooking spray. Add bread mixture and cover with the lid. Cook on low 4 hours or until stuffing is crispy around the edges. Chop parsley and sprinkle over stuffing.
