1. Cut bread in 1/2 inch cubes to get 12 cups of bread cubes. Toast in a 350 degree oven for 10-13 minutes or until lightly browned.
2. In a large skillet melt butter over medium heat; add celery and onion and cook until tender; remove from heat. Stir in parsley, sage, marjoram, and pepper.3
3. Place dry bread cubes in a very large bowl. Add vegetable mixture. Drizzle with broth to moisten, tossing lightly. Transfer dressing mixture to a 4 to 5 quart slow cooker.
4. Cover; cook on low-heat setting 4 1/2 to 5 hours or on on high heat for 2 1/4 to 2 1/2 hours.
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|Serving Size: 1 Serving (671g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 674 (60%)|
|Amt Per Serving||% DV|
|Total Fat 74.9g||100 %|
|Saturated Fat 35.9g||179 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 310.4mg||95 %|
|Sodium 696.2mg||24 %|
|Potassium 1772mg||47 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 45.2g|
|Protein 68.8g||98 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1132
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