Begin by making sure your bread cubes are toasted! I like them being toasted over being stale. If you’re using fresh bread, cut it into cubes and heat your oven to 250 degrees F. Place the bread on the baking sheet (or two) and toast it until slightly golden and crunchy, about 1 hour.

In a large pot (or your slow cooker, if it has the saute option), melt the butter over medium-low heat. Add the onions and garlic with a pinch of salt and pepper. Stir and cook for about 5 minutes, until the onions start to soften. Add in the mushrooms and stir. Cook for about 6 to 8 minutes, stirring often, as both the onions and mushrooms continue to soften and get juicy.

Stir in the sage, rosemary and thyme. Toss in the bread crumbs and stir the mixture together. Remove the pot from the heat (or turn your slow cooker onto the low setting – if you’re using the slow cooker the whole time, wait a few extra minutes for it to cool down.).

In a measuring cup or bowl, whisk together the chicken stock and the eggs. Whisk in the salt and the pepper. Pour it over the bread cube mixture while stirring to toss and coat. Cover the slow cooker and cook on low for 5 to 6 hours. Before serving, taste and season additionally if needed.

Serve your stuffing with lots of gravy!