Old-Fashioned Dressing Recipe
- 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
- 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.
3/4 cup: 258 calories, 14g fat (8g saturated fat), 31mg cholesterol, 714mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 6g protein.
Reviews for Old-Fashioned Dressing
"We did not care too much for the seasonings in this dressing."
"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!"
"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."
"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."
"This was perfect! It didn't need to be baked in the oven, but was nice and hot."
"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!)."
"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!"
"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."
"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."
"ddamian1--don't pack the bread down. 'Day old' is usually getting a little dry (it is more than a 'day old'). I dry my bread out several days before I make dressing-I have never tried a crock pot. But if the bread is still at all soft and you try to pack it down, if won't 'unpack' so well. My oven is always too busy, so I look forward to trying this recipe out!"
"This is how my Mom and Grandma made "Stuffing" for poultry and pork. I do it this way and so do my Daughter and Granddaughter! Why mess with success!!"
"Make this last year for Thanksgiving, the first time to cook it in the crock pot and found this is the way to go. It was fantastic!"
"have never made stuffing in the turkey but this has been my go-to recipe since it was first published in Taste of Home. EVERYONE loves it & i love not having to fool around with stuffing when I have so much going on in the kitchen. I use light white & light wheat bread to try & cut a few more calories."
"This is NOT old fashioned dressing!! Give it a new name."
"This recipe looks interesting. I have never made dressing from scratch. When measuring the bread cubes, do you PACK them down into the measuring cup?"
"Good! I like that its in the crockpot"
"Just made this for Thanksgiving and it totally disappeared. Next time I'll double it. I was afraid to put the full amt of chicken broth in because I thought it might be soggy, but my son said it was a little dry, so go with the recipe. However, I'm going to try leaving out the poultry seasoning, as I thought it had plenty with the other 4. This was the first time for me too making stuffing outside the bird, but being able to do it ahead of time and let it slow cook it great when you have a crowd larger than the amt of stuffing in the bird."
"Made this several times last year. First time i ever cooked a turkey without the dressing inside. This is it. Everybody says to make this from now on! Just a note: i replaced the whole wheat cubes with turkey Stuffing bread (quick Cooking 2001, Pg 173) Just make the stuffing as it says, even tho the turkey stuffing bread has onions and herbs in it also. Yum! Jan."