Directions

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® Multi-Cooker to the “Sauté” 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 160°F.
5. Transfer the stuffing to a serving dish, garnish with chopped parsley and serve.