Ingredients:
2 cups
chopped
onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
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
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
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
Directions:
1- In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
2- Stir in sage, marjoram, salt, pepper, savory and thyme.
3- Combine vegetable mixture with the bread cubes and parsley.
4- Toss well.
5- Pour stock over mixture, tossing well.
6- Spoon into your crock-pot.
7- Cover and cook on high for one hour.
8- Reduce to low and continue cooking for 2-3 hours, stirring every hour.
9- As stated for Vegetarians use vegetable stock.
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