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  • 1/3 cup (755 mL) butter
  • 2 onions, chopped
  • 2 celery stalks, finely chopped
  • 1 tablespoon (15 mL) dried sage
  • 1 1/4 teaspoons (6 mL) salt
  • 1 teaspoon (5 mL pepper
  • 12 cups (3 L) cubed, day-old bread
  • 2 shredded wheat biscuits, crushed
  • 1/2 cup (125 mL) chicken stock
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  1. In slow cooker, combine butter, onions, celery, sage, salt and pepper and cook on HIGH for 1 hour.
  2. Stir in the bread cubes, shredded wheat biscuits and chicken stock.
  3. Cook for 1 hour, stirring once.
  4. Reduce heat to LOW and cook for 1 hour.

Yield: 8 cups

Variation: After reducing heat to low, add one cup chopped, dried apricots or figs. Or add 1 cup toasted, chopped nuts to stuffing just before serving.

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