NEXT RECIPE >

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

Old-Fashioned Dressing Recipe

Read Reviews
4 18 13
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 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

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


Reviews for Old-Fashioned Dressing

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!)."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
cheriwinkle User ID: 1239361 142061
Reviewed Nov. 23, 2010

"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!"

Loading Image