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

Old-Fashioned Dressing Recipe

Publisher Photo
Remember Grandma's delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You'll love that 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

Ingredients

  • 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 equals 258 calories, 14 g fat (8 g saturated fat), 31 mg cholesterol, 714 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Old-Fashioned Dressing

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 8, 2011

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

MY REVIEW
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!)."

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