- 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
- 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. Yield: 8 servings.
Reviews forOld-Fashioned Dressing
"We did not care too much for the seasonings in this dressing."
"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!"
"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."
"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."
"This was perfect! It didn't need to be baked in the oven, but was nice and hot."
"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!)."
"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!"
"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."
"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."