1-1/2 pounds best quality bread (Pepperidge Farm, Arnold), cut in 1/2 inch cubes 1/2 cup unsalted butter (1 stick) 2 cups chopped onion 1 cup chopped shallots 2 cups chopped celery 2 cups diced Granny Smith apple (2 medium) 1/2 cup sliced green onions 1/4 cup chopped parsley 2 teaspoons kosher salt 1 teaspoon thyme 1/2 teaspoon freshly ground pepper 2-3 cups chicken broth
Place bread cubes on a rack over a baking sheet (you will need at least two baking sheets). Place in a low oven (175°F) for an hour or until dry to the touch. Pour cubes into the crock insert of the Cuisinart® Slow Cooker. Melt butter in a Cuisinart 12-inch skillet, add onions and shallots. Cook stirring until translucent and soft. Add apples, celery. And scallions. Cook 2-3 minutes longer. Add parsley, salt, thyme pepper. Mix with the bread cubes in the crock and pour over 2 cups broth. If too dry add more liquid. Place lid on Slow Cooker. Turn heat to High and cook for one hour. Reduce heat to Low and cook for three hours. Test again to see if stuffing needs more liquid. Cook another hour until browned on the edges.