Gluten-Free Crockpot Bread Stuffing

2 sticks Earth Balance buttery sticks (dairy-free) or Fleishmann's unsalted margarine

5-6 ribs celery, with leaves, chopped

2 sweet onions, chopped

20 cups fresh gluten-free bread cubes (30-40 slices)

2 teaspoons dried thyme

2 teaspoons salt

2 teaspoons ground sage

1 teaspoon pepper

3 eggs, slightly beaten

1-2 cups gluten-free chicken broth

Butter slow cooker or coat with cooking spray.

Melt butter in a large sauce pan over low heat. Cook celery and onion until tender, about 5 minutes. Remove from heat.

In a large bowl, combine bread, thyme, salt, sage, pepper, eggs and cooked vegetables. Drizzle chicken broth over stuffing and toss until all ingredients are moist.

Transfer mixture to crock, cover and cook on high for 45 minutes; reduce heat to low and cook for 31/2 to 4 hours longer.

Serves 10 to 12.

Cook's note: I freeze all types of leftover bread in plastic freezer bags to use for stuffing: french toast, raisin bread or cornbread. Regular bread can be substituted. Look for gluten-free broths at Trader Joe's, Casey's Market and Whole Foods Market.