We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing--and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.
Cut fresh bread into 1/2-inch cubes. (You'll need 18 to 21 slices.) Spread cubes in two 15x10-inch baking pans. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, if time permits, just let bread cubes sit out, loosely covered, for 8 to 12 hours.