Preheat the oven to 350°F. Spread the bread cubes in a single layer on a large baking sheet and bake for 5 to 7 minutes, or until evenly toasted. Transfer the toasted bread cubes to a very large baking pan.
In a large skillet, cook the sausage over medium heat, stirring and breaking up the lumps, until browned evenly.
Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend the flavors.
Pour the sausage mixture over the bread. Mix in the chopped apples, dried cranberries, and parsley. Drizzle with the turkey stock, eggs, and melted butter. Mix with your hands. Spray a 6-quart slow cooker with nonstick spray. Place the stuffing in the slow cooker, cover, and cook on low for 5 to 7 hours, stirring midway through cooking. I cook it from about 9:00 in the morning of Thanksgiving Day until dinner at 4:00. If needed, add more both sparingly.
Try experimenting with different breads and apples. Use pork or turkey sausage, or vegetarian breakfast patties. I prefer the pork sausage. Add pecans too. You can get this ready to cook the night before. Just omit the broth. The next morning, mix it with the broth and place it in your slow cooker.
Makes 25 Servings
—From 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook/Andrews McMeel Publishing Click for book review
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