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Moist Poultry Dressing Recipe

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Tasty mushrooms and onions complement the big herb flavor in this stuffing from Ruth Ann Stelfox, Alberta. "This dressing stays so moist when cooked this way," she comments.

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12-16 Servings
Prep: 20 min. Cook: 4-5 hours

Ingredients

2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter, cubed
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 eggs
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth

Directions

In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 212 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 694 mg sodium, 24 g carbohydrate, 2 g fiber, 5 g protein.

Moist Poultry Dressing published in Quick Cooking March/April 2000, p44

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