Slow-Cooker Sausage Stuffing

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces plus more for greasing the slow cooker

1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups)

1 large onion, cut into ¼-inch pieces (about 2 cups)

2 medium carrots, cut into ⅓-inch pieces (about 1 heaping cup)

2 stalks celery, cut into ⅓-inch pieces (about 1 cup)

1 ½ teaspoons finely-minced fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup low-sodium chicken broth

1 pound sweet Italian sausage, casings removed

2 tablespoons roughly-chopped fresh flat-leaf parsley

Directions at foodnetwork.com

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