Crock Pot Stuffing

This was awesome... everyone (including those who could eat gluten) remarked on how good it was. It is based on a crock pot stuffing recipe from A Year of Slow Cooking


1 loaf of gluten free bread, cubed and dried in the oven (see below) 
1 large yellow onion, diced
1 cup celery, diced
1 cup tart apple, peeled and diced
1/2 cup walnuts1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1-1/2 chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 T ground sage
1 tsp ground marjoram
1/2 tsp savory
1/2 tsp thyme
1/2 tsp salt
1 tsp pepper


Slice and cube the bread. Spread the cubes on a cookie sheet. Dry the bread in the oven at 200º F for 2 hours. Cool - it will dry more as it cools. I used a loaf of bread made with Pamela's Bread mix.


Put the melted butter in a 6 qt. crock pot and add the celery, apple, onion, seasonings, and broth. Mix in the croutons and toss lightly. Cook on high for 2 hours. Edges will brown and stuffing will be hot throughout. Stir gently and add 1/4 c. more liquid if needed. May be kept warm if necessary for an hour or so.


To make preparation easier, cube and dry the bread ahead of time and store in a sealed bag. Make sure it's fully cool and dried before storing.