Instructions: As the author of The Turkey Cookbook, I can "talk turkey" with authority. I am a firm believer of not stuffing the bird with bread stuffing. (I stuff mine with a fight flavoring mixture of vegetables and herbs.) Bread stuffing adds extra poundage and bulk to the bird, making it difficult to judge the roasting time accurately. To solve the problem of where to cook the stuffing, simply make it in the slow cooker. For the best flavor, use a homemade turkey stock, made from the turkey giblets simmered in some store-bought chicken broth with an onion and a carrot.

1.In a large skillet, melt the butter over medium heat. Add the onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.

2.In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 31/2-quart slow cooker.

3.Cover and slow-cook on high (300 degrees F) for 1 hour. Reduce the heat to low (200 degrees F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)

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