Slow Cooker Sausage Stuffing

INGREDIENTS

1 lb

loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours

1/2 cup

unsalted butter, diced into 1/4-inch pieces

extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)

1 cup

celery, diced small

3 tbsp

fresh rosemary (sticks discarded), finely minced

3 tbsp

fresh sage (stems discarded), finely minced

2 tbsp

fresh thyme (sticks discarded), finely minced

1 tsp

salt, or to taste

1/2 tsp

freshly ground black pepper, or to taste

1 1/2 cups

low-sodium chicken broth

1 lb

ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)

1/4 cup

fresh flat-leaf Italian parsley, or to taste