By Harold and Sharon Kerr
Dressing is popular in our family and there never seems to be enough, so instead of stuffing the turkey I use this crock pot recipe which produces a large quantity. The seasonings can be adjusted to taste and diced giblets can be added for those who enjoy the added meat.
- 2 cups onion, chopped
- 2 cups celery, chopped
- ¼ cup parsley sprigs
- 1 (10 oz) can mushroom pieces
- 12 to 13 cups bread cubes
- 1 tsp poultry seasoning
- 1?½ tsp salt
- 1?½ tsp sage
- 1 tsp dried thyme
- ½ tsp pepper
- ½ tsp savory (optional)
- 2 to 2?½ cups chicken broth or turkey broth
- 2 eggs, well beaten
Sauté onion, celery, parsley and mushrooms with as little margarine or butter as needed (¼ to ½ cup). Pour over bread cubes in a large mixing bowl.
In a small bowl mix poultry seasoning, salt, sage, dried thyme, pepper and savory, toss together the bread and vegetables and add just enough broth to moisten.
Add eggs and mix well.
Pack lightly into lightly greased 3?½ or 4 litre crock pot. Cover and cook on HIGH for 45 minutes and then reduce heat to LOW. Should be done in 4 hours but can be held on low for longer.
