[ Home | Add ] Search:

Bread Stuffing (crockpot)



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.