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Moist Poultry Dressing Recipe
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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.
TOTAL TIME: Prep: 20 min. Cook: 4-5 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Cook: 4-5 hours
MAKES: 12-16 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Yield: 12-16 servings.
Originally published as Moist Poultry Dressing in Quick Cooking March/April 2000, p44


Reviews for Moist Poultry Dressing

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
ChipperJC User ID: 8179864 234804
Reviewed Oct. 12, 2015

"Love making this for the hoildays!!!! all the family loves this!!!"

MY REVIEW
kids chauffer User ID: 4381411 74822
Reviewed Jan. 1, 2012

"I have saved this recipe for > 10 years. It is sooooo good and easy to make."

MY REVIEW
kids chauffer User ID: 4381411 31925
Reviewed Jan. 1, 2012

"I have saved this recipe for > 10 years. It is sooooo good and easy to make."

MY REVIEW
crgutz User ID: 3617272 74799
Reviewed Nov. 23, 2009

"I have been making this recipe since it was in the magazine. I use fresh mushroons instead of canned and use dried french or italian bread because sliced bread seems to get soggy. My family loves it!"

MY REVIEW
Classicrock User ID: 656532 69194
Reviewed Oct. 14, 2009

"I have been making this wonderful dish ever since the recipe came out. My family and guests always compliment this tasty dressing! -Lori in WI."

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