Slow Cooker Cranberry Stuffing you make in the Slow Cooker

`SLOW COOKER CRANBERRY STUFFING~

With Thanksgiving Day days away, many of us are tweaking our last minute menus for the family holiday.  I really appreciate my double oven this time of year and it will soon be filled with turkey, ham, mashed potatoes, sweet potatoes, green bean casserole. I utilize my slow cooker as much as possible, particularly during the holidays when oven space is in demand. It's delicious and easy. What could be better?

Ingredients:  1 cup butter, 2 cups chopped onion, 2 cups celery, 1/4 cup parsley, 12 1/2 cups dry breadcrumbs, 1 teaspoon poultry seasoning,  1 1/2 teaspoon sage, 1 teaspoon thyme, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 1/2 cups chicken broth, 2 eggs, beaten, 1/2 cup dried cranberries, 1 large apple, cut in bite size pieces.

Melt butter in a skillet over medium heat.  Cook onion, celery and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in large bowl and add seasoning.  Pour enough broth to moisten and mix in eggs.  Add cranberries and apples.  Transfer mix to slow cooker and cook on high for 45 minutes.  Reduce heat to low and cook for 4-6 hours.  

* To make this recipe in the oven, prepare as directed, using full amount of broth.  Transfer to a 9x13 pan (lightly sprayed with cooking spray), Bake at 350 uncovered for 45 minutes to an hour.