10cupsbread (about 1 loaf)torn into irregular pieces
1 qtturkey/chicken/vegetable stock
2tbspsagefreshly minced (1 tbsp dry)
1tbspthymefreshly minced (½ tbsp dry)
½tbsprosemaryfreshly minced (2 tsp dry)
1 ½cupschopped onion
1 ½cupschopped celery
1 ½cupsroasted chestnutscut in half (if large)
Preheat oven to 225°F.
Place torn bread on two large sheet pans and put them in the oven to dry. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
Over medium heat, melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender, 6-8 minutes. Once cooked, remove from the heat and allow to cool slightly.
Place cooled bread in a large bowl and add minced herbs, cooled onion mixture, chestnuts, salt, and black pepper. Stir to combine and add the egg to the stock. Pour half of the stock over the bread. No liquid should be sitting at the bottom of the bowl. Let the bread soak up the liquid and add the remainder.
Pour into a 6-quart slow cooker and set to low. The stuffing will take 5-6 hours and become slightly puffed and set around the edges.