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Moist Poultry Dressing

Total Time

Prep: 20 min. Cook: 4 hours

Makes

16 servings

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
Moist Poultry Dressing Recipe photo by Taste of Home

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

  1. 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.
  2. Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.

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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