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Crock Pot Dressing
1 cup butter or margarine melted
(I use a little less though)
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley (fresh or dried)
2 cups canned mushrooms, drained
(I use fresh sliced)
2 eggs, beaten
3 1/2 to 4 1/2 cups chicken broth,
(or enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram
Melt butter or margarine in large fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.
It's great and never dry. |
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Hello lovely Suzanne, and Merry Christmas!
Just wanted to say that when I made your crockpot dressing for the family for Thanksgiving, and I did half everything (only 6-8 to feed) and it did work out just fine!
So, today my crock pot is up and running again, but this time, instead of using bread, I made cornbread. Now, I did notice as it was cooking on high for 45 min that the chicken broth tended to soak up more than when using regular bread. (I began around 3am this morning to make sure it was ready for guests coming over at 5pm, since I am at work today - hubby will go home around lunch, since I cannot, and place it in a casserole dish for me to prevent it from drying out). Before I left for work today, I poured a little more broth in, just to make sure it had plenty. It smelled SOOOO good, and I did try a bite - YUMMY!! You just have to watch it a little more closely when using cornbread, and add an bit more broth, or after heating on high for 45 min, add more (maybe 1/2 cup) and do the same after cooking for 2 or 3 hrs.
Not sure if you have tried this, or if another reader had tried it, but I wanted to give you feedback in case any of your other readers had questions.
Again, THANK YOU for the book clubs. May you have a very Merry (and warm) Christmas!!!
Sincerely,
Wendy in Auburn, AL
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