Multi-Cooker Thanksgiving Stuffing

• 14 1/2 ounces low sodium chicken broth
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons dried sage
• 1/2 teaspoon ground thyme
• 12 cups cubed bread
• 1 cup dried cranberries
• 4 tablespoons unsalted butter
• 1 cup diced onion
• 2/3 cup diced celery
• 2/3 cup carrots diced
• chopped parsley for garnish

1. In a large liquid measuring cup, whisk together the chicken broth, eggs, salt, pepper, sage and thyme.
2. In a large bowl, mix together the cubed bread and dried cranberries. Pour the liquid mixture over the bread and toss to thoroughly combine. Set the bowl aside.
3. Turn the KitchenAid(R) Multi-Cooker to the "Saute" mode and attach the Stir Tower. Turn on the Stir Tower and add the butter to the Multi-Cooker. Once the butter has melted, add the onion, celery, and carrots and cook for about 3 minutes.
4. Remove the Stir Tower and stir in the bread mixture. Change the Multi-Cooker to the "Low - Slow Cooker" setting and cover it with the lid. Cook the stuffing for 4 hours or until a thermometer reads 160u0b0F.
5. Transfer the stuffing to a serving dish, garnish with chopped parsley and serve.

chicken broth, eggs, salt, pepper, sage, ground thyme, bread, cranberries, unsalted butter, onion, celery, carrots, parsley

Taken from www.yummly.com/recipe/Multi-Cooker-Thanksgiving-Stuffing-2099087 (may not work)