Moist Poultry Dressing Recipe
Moist Poultry Dressing Recipe photo by Taste of Home

Moist Poultry Dressing Recipe

Publisher Photo
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

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.

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

Nutritional 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.

Reviews for Moist Poultry Dressing

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
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4 Star
 (1)
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MY REVIEW
Reviewed Jan. 1, 2012

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

MY REVIEW
Reviewed Jan. 1, 2012

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

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