Herbed Thanksgiving Stuffing

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.

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 3 1/2-quart slow cooker.

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.)