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Old-Fashioned Dressing

Total Time

Prep: 35 min. Cook: 3 hours


8 servings

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
Old-Fashioned Dressing Recipe photo by Taste of Home


  • 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.

Nutrition Facts

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

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  • carolgawronski
    Oct 27, 2017

    I am wanting to try this but I use the Pepprich Farms packaged stuffing mixes (some each cornbread and regular white/wheat stuffing mix) in my usual recipe. Has anyone tried this with a stuffing mix?

  • s_pants
    Dec 9, 2016

    We did not care too much for the seasonings in this dressing.

  • JollyGee
    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!

  • Jan2
    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.

  • mammaw61
    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.

  • c_capobianco
    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.

  • Delenn's Grandma
    Dec 8, 2011

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

  • kleescraga
    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!).

  • Susan8676
    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!

  • cee-jay
    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.