Old-Fashioned Dressing Recipe
Old-Fashioned Dressing Recipe photo by Taste of Home
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Old-Fashioned Dressing Recipe

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Remember Grandma's delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You'll love the fact you can make it in your slow cooker. —Sherry Vink, Lacombe, Alberta, Canada
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES: 8 servings


  • 1/2 cup butter, cubed
  • 2 celery ribs, chopped
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup minced fresh parsley
  • 2 teaspoons rubbed sage
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 can (14-1/2 ounces) chicken broth

Nutritional Facts

3/4 cup: 258 calories, 14g fat (8g saturated fat), 31mg cholesterol, 714mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 6g protein.


  1. In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat.
  2. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.
Originally published as Old-Fashioned Dressing in Taste of Home October/November 2008 , p15

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s_pants User ID: 174050 257900
Reviewed Dec. 9, 2016

"We did not care too much for the seasonings in this dressing."

JollyGee User ID: 6146550 101828
Reviewed Nov. 10, 2014

"The dressing became slightly burnt. Next time I make it, I 'll stir it halfway through cooking to prevent this. Otherwise I love the fact that it is made in the slow cooker which frees up my oven plus it stays warm throughout the meal!"

Jan2 User ID: 116031 163633
Reviewed Dec. 9, 2013

"I've made this eversince the recipe came out, everytime we have turkey. The only change is that i use bit more bread, maybe 7-8cups each kind. If it starts to dry out in slowcooker, just add a bit more chick. stock and stir."

mammaw61 User ID: 6902344 179595
Reviewed Dec. 5, 2013

"while it has a good taste, I think next time I make it, I will use a little less broth to make it a slight bit drier."

c_capobianco User ID: 6721825 175132
Reviewed Nov. 22, 2013

"I have made this the last few years for Thanksgiving. I've tried it several different ways. I like it best using fresh herbs instead of dried. I also put it in the oven instead of the slow cooker. I like the top to be crunchy. It is always such a hit that I have to double or triple the recipe. It is the first of the leftovers to run out."

Delenn's Grandma User ID: 5634152 210112
Reviewed Dec. 8, 2011

"This was perfect! It didn't need to be baked in the oven, but was nice and hot."

kleescraga User ID: 3865772 163631
Reviewed Nov. 21, 2011

"I tried this because I like the idea of freeing up the oven for other things. I would cut down on the thyme next time (pun unavoidable!)."

Susan8676 User ID: 2123420 90776
Reviewed Nov. 9, 2011

"Sounds like my mom's recipe except that she would add the "giblets"...I prefer this recipe! Will try it this year for Thanksgiving, and add some dried cranberries!"

cee-jay User ID: 1579946 176849
Reviewed Dec. 11, 2010

"This looks good. Does anyone know if it can be made ahead of time and stored in the refrigerator? I'm thinking about omiting the mushrooms and adding 1/2 cup dried cranberries and1 cup pecan halves while sauteing the onions and celery."

jarahoney User ID: 1503485 210111
Reviewed Nov. 26, 2010

"The flavor was really good but it was still pretty soggy, even though it cooked for an hour longer than the recipe said. Maybe my bread just wasn't "old" enough."

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