Homemade Crock Pot Stuffing - cooking recipe

Ingredients

1/4 cup butter
1 1/2 cups chopped celery
1 cup chopped onion
1 tablespoon sugar
2 teaspoons poultry seasoning (sage works as well)
1 teaspoon salt
1/2 teaspoon dried basil
1/2 - 3/4 teaspoon ground pepper
1/4 teaspoon nutmeg
1/4 teaspoon dried thyme
12 cups cubed white bread, toasted
2 cups chicken stock

Preparation

Melt butter.
Add celery&onion, saute till tender.
Stir in sugar through thyme.
(This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture.
Pour in the chicken stock and toss lightly.
Spoon into 3-5 quart crock pot.
Cook on low 5-6 hours.
If it looks a little dry and hour before serving add more chicken broth or drippings if you have them.
Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.