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Moist Poultry Dressing

Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it’s made in the slow cooker. —Ruth Ann Stelfox, Raymond, Alberta
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    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 large eggs
  • 1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth

Directions

  • 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.
  • Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.
Nutrition Facts
3/4 cup: 212 calories, 11g fat (6g saturated fat), 50mg cholesterol, 694mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • ChipperJC
    Oct 12, 2015

    Love making this for the hoildays!!!! all the family loves this!!!

  • catmichel
    May 16, 2012

    No comment left

  • kids chauffer
    Jan 1, 2012

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

  • kids chauffer
    Jan 1, 2012

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

  • crgutz
    Nov 23, 2009

    I have been making this recipe since it was in the magazine. I use fresh mushroons instead of canned and use dried french or italian bread because sliced bread seems to get soggy. My family loves it!

  • Peggy
    Nov 21, 2009

    No comment left

  • Classicrock
    Oct 14, 2009

    I have been making this wonderful dish ever since the recipe came out. My family and guests always compliment this tasty dressing! -Lori in WI.

  • Anonymous
    Nov 17, 2006

    No comment left