For the past 8 years, I have made a crockpot stuffing, as we smoke our bird. The night before the big day, I make a turkey stock from the neck and wing tips and use this instead of chicken broth called for. This is the recipe I use, but I double for a stuffing loving crowd. 2 cups chopped onions 1 1/2 cups thinly sliced celery 1 cup diced tart apple, peeled and cored 1/4 cup butter 1 tablespoon ground sage 1 teaspoon ground marjoram 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon savory 1/2 teaspoon thyme 12 cups lightly toasted bread, cubes 1/4 cup fresh parsley, chopped 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock 1 In a large fry pan saute onions, celery and apple in butter until onion is just translucent. 2 Stir in sage, marjoram, salt, pepper, savory and thyme. 3 Combine vegetable mixture with the bread cubes and parsley. 4 Toss well. 5 Pour stock over mixture, tossing well. 6 Spoon into your crock-pot. 7 Cover and cook on high for one hour. 8 Reduce to low and continue cooking for 2-3 hours, stirring every hour An excellendt way to free up oven space. ~Inez

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