That's what I use, too, with the poultry seasoning. Typical bland Lancaster County stuffing is what everyone here likes. I'm not that much for the "dressings" that have lots of other ingredients. And oysters, well, that's just wrong.

Tastes better the next day anyway!

Sure thing.

1 cup chopped celery
1/2 cup chopped onion
1/2 cup (1 stick) butter
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes
3/4 to a cup broth (or water)

Saute the celery and onion in the butter until it's tender, but not brown. Remove from the heat and add the seasonings. Pour over the bread cubes and mix it up. I use my hands, it's just easier. Drizzle with the broth until it's as moist as you want it. Put it in the crock pot, on low, and then just check it every once in a while. Like I said before, I don't want it too crispy so I stir mine a lot but if you like it crispy, don't stir it.

I usually double the recipe but this one will be enough for a 10lb turkey. Also, I usually add more sage just because I like it.

I'd like to hear how many of you try the crockpot for your stuffing. I wouldn't make it any other way now.

I do have another way of making it if you really like it crispy. Instead of the crock pot, you can use an ice cream scooper to put it into muffin tins and then bake it in the oven. It gets very crunchy on the outside and everyone has their own "stuffin muffin"