Slow Cooker Apple Cranberry Stuffing

• Wash hands before preparing food.
• Use day-old bread or dry out the bread in the oven: Preheat oven to 400 degrees. Place bread cubes on a baking sheet and bake until crisp, about 10 minutes. Set aside to cool.
• Heat oil in a large skillet. Add onion and celery, cook, and stir about 5 minutes. Add apples and cranberries to skillet and cook while stirring for another 5 minutes.
• Spray the inside of a slow cooker with no stick spray. Add chicken broth, parsley, sage & thyme.
• Add broth, seasonings to slow cooker; stir to blend.
• Add onion, celery, apple, cranberry mixture and stir to blend.
• Stir in bread cubes.
• Cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 6 hours.

To Bake in an Oven:

• Prepare as directed but transfer to a 9×13-inch baking dish or other large casserole dish.
• Bake uncovered for 45 minutes to 1 hour at 350°F.