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 1/2 cup egg substitute In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page