Old-School Slow-Cooker Stuffing

Instructions

• The day before cooking stuffing, tear bread into 2-in. irregularly shaped chunks. Spread over a rimmed baking sheet and leave at room temperature overnight. (If oven is not in use, tuck it in there.)

• Meanwhile, melt butter in a large frying pan set over medium-low. When butter becomes foamy, stir in leeks, shallots, celery, apple, salt and pepper. Cook, stirring, until vegetables are translucent and soft, about 5 min. Stir in garlic and cook until fragrant, about 1 min.

• Pour in cider, then increase heat to medium. Cook until cider reduces to 1 tbsp, about 3 min. Stir in sage, parsley, chives and thyme. Cool completely, then refrigerate in an airtight container for up to 1 day.

• The day of, whisk 2 cups broth with eggs in a very large bowl. Stir in bread and vegetables. If mixture is too dry for your liking, add more broth as needed.

• Grease the insert of a 5- to 6-quart slow cooker. Transfer bread mixture to prepared insert. Cover and cook on high, stirring once halfway, until internal temperature reaches 160F, 3 1⁄2 to 4 hrs. If stuffing seems too wet toward the end of cooking, remove lid to allow some moisture to evaporate. Taste and, if needed, adjust seasoning. Broil until top is golden, if desired.