Special Slow Cooked Stuffing

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 2 eggs, beaten

Directions

1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
3. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Yield: 10 servings.