Old-Fashioned Dressing

Name: Old-Fashioned Dressing
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 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

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

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

Directions

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.
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.

Originally published as Slow Cooker Stuffing in Taste of Home October/November 2008

Reviews

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Average Rating:

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.