Bread Stuffing (crockpot)

Ingredients:

• 1 stick margarine (I use Fleischmann's unsalted)
• 2 large onions, chopped small
• 3 medium celery ribs, chopped small
• 1 medium green or yellow apple, chopped very small
• 1/4 cup almonds, thinly sliced
• 1/2 cup chopped fresh parsley (or 1/4 cup dried, but fresh is much better)
• 2 T. nutritional yeast
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried marjoram
• 1 1/2 tsp. dried sage
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 12 packed cups bread cubes (stale French or Italian bread works great)
• 1 1/2 cups unchicken broth

Directions:

In a large skillet, melt margarine over medium heat. Add the almonds, onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the nutritional yeast, parsley, rosemary, thyme, marjoram, sage, salt, and pepper.

In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the unchicken broth to moisten. Pack the stuffing lightly into a greased crockpot. Cover and cook on high for 1 hour. Reduce the heat to low and cook until heated through, 3 to 4 hours.