Pregnancy Friendly Slow Cooker Stuffing

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.5

(23)

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Ingredients

8 servings

1 loaf (about 16 oz) white sandwich bread or french bread, cut into ¾-inch cubes and left out overnight to stale
6 tbsp unsalted butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp dried sage
1 ½ tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp black pepper
1 tsp salt
2 ½ cups low-sodium chicken broth
2 large eggs, beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
¼ cup fresh parsley, chopped (optional)

Instructions

1
If you haven't staled the bread overnight, spread the cubes in a single layer on two large baking sheets and bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through, until dry and firm to the touch. Transfer to a large mixing bowl.
2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

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