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coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Place the bread in a large mixing bowl and set aside.

melt the butter in a large skillet over medium-high heat. Add the onions, celery, sage, thyme, and parsley and sauté until the onions and celery begin to soften. Transfer the mixture to the bowl with the bread.

whisk together the broth, salt, pepper, and eggs in another mixing bowl. Pour over the bread mixture and stir until well combined. Add the stuffing mixture to the slow-cooker insert and cover. Cook on high for 1 hour, then reduce the heat to low. Cook for 4 to 5 hours, until cooked through, 170°F on an instant-read thermometer.

serve from the cooker set on warm.

serves 10–12

Cornbread Stuffing

This savory dressing is filled with nuggets of smoked ham, flavored with rosemary and sage, and scattered with bits of onion, celery, and dried apricots for a little sweetness. Many grocery stores sell cornbread in their bakeries around the holidays, but if you can’t find cornbread, it’s easy enough to make either from scratch or using a packaged mix.

8 cups crumbled stale cornbread

½ cup (1 stick) unsalted butter

2 medium onions, finely chopped

4 stalks celery, finely chopped

2 cups finely diced smoked ham

2 teaspoons finely chopped fresh rosemary

1 tablespoon finely chopped fresh sage

2 tablespoons finely chopped fresh Italian parsley

1 cup chopped dried apricots

1 teaspoon hot sauce

1 cup whole milk

2 to 3 cups chicken broth (see savvy)

3 large eggs, beaten

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Put the cornbread in a large mixing bowl and set aside.

melt the butter in a large skillet over medium-high heat. Add the onions, celery, ham, rosemary, sage, and parsley and sauté until the onions and celery are softened. Transfer to the bowl with the cornbread and add the apricots. Put the hot sauce, milk, broth, and eggs in another bowl and whisk until blended. Pour over the cornbread mixture and stir until well combined. Transfer the stuffing to the slow-cooker insert.

cover and cook on high for 1 hour, then reduce the heat to low. Cook for 4 to 5 hours, until cooked through, 170°F on an instant-read thermometer.

serve the stuffing directly from the slow cooker.

serves 12

* * *

stuffing savvy

You may need more broth depending upon how dry the bread is. Use the lesser amount called for, and if the stuffing appears dry, add more chicken broth.

French Onion Stuffing

This savory bread pudding is loaded with caramelized onions and Gruyère cheese chunks that melt into the stuffing. Serve this instead of mashed potatoes the next time you make a roast beef. It tastes something like the best bowl of French onion soup.

8 cups stale white bread cubes with crusts removed

2 cups Gruyère cheese, cut into ½-inch cubes (about 8 ounces)

3 tablespoons unsalted butter

1 tablespoon olive oil

3 large onions, thinly sliced

1 tablespoon sugar

2 teaspoons dried thyme

1½ teaspoons salt

½ teaspoon freshly ground black pepper

3 cloves garlic, mashed

5 large eggs

2 cups heavy cream

½ teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

¼ cup chopped fresh Italian parsley

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Combine the bread and cheese in the slow cooker.

heat the butter with the oil in a large skillet over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the onions become golden. Remove from the skillet and allow to cool.

whisk together the eggs, cream, Tabasco, Worcestershire, and parsley, in a large bowl, and stir in the cooled