Stuffing, Crock pot style

This is curtesy of my mama-in-law and I just put it in the way she told me. It's great, trust me! And I love that it doesn't take up room on my stove, counter top or in the oven!

Day old bread, You want it to be kind of hard so it breaks up easily and isn't too mushy when you put the other stuff in. Probably for just your family a loaf or loaf and a half would work, any kind of white type bread is okay.

Then I saute onions and celery in butter until they are tender. Again, you kind of have to judge how much depending on the amount you are making, but probably 1-2 onions if small and about 7-8 clery stalks, I also use the leafy part of the celery.

I then combine the bread, onion mixture, eggs (probably 2), just a little milk, just to moisten the bread, in fact, you can do that right after you tear up the bread into pieces. Then add ground sage and I go by taste on that one. I try not to overdo that since it is such a strong flavor. You can then add a little chicken broth if you want, to keep it moist. If I'm cooking it in my crockpot, I start out on high for an hour and then turn it down to low for another 2-3 hours, you can tell when it starts to get a bit of a crust on top that it is done. I sometimes put a little more butter on top as it is cooking, not a lowfat dish for sure. You can also just bake it in the oven on 325-350 for an hour and a half or so, you can tell if it is done when it looks pretty firm and again there should be a bit of a crust on top.

I also put a little pam or spread butter on the crockpot sides and bottom of baking dish so it doesn't stick so much.