12cupsof soft bread cubesapproximately 18 slices of standard bread
1 1/2cupchopped celeryabout 3 large stalks
Additional chicken or vegetable stock
The night before you cook your stuffing, tear the bread into small cubed pieces. Place the bread cubes in a large bowl and cover with a towel. Let it sit overnight, stirring 1-2 times. If you forget to do it the night before, place your bread cubes on a rimmed baking sheet in an oven set at 200 degrees. Keep the bread pieces in the oven until they begin to dry out, but do not toast.
In a large skillet over medium heat melt the butter.
Add the celery and onion and sauté until tender.
Add salt, pepper, and sage and cook an additional 3 minutes.
Add 1/3 of the mixture to the bread cubes. Toss lightly to coat. Repeat until butter mixture is gone. Add additional stock as needed to make sure the bread cubes are lightly damp.
Place in the slow cooker and cook on low for approximately 4 hours, stirring occasionally.